Name: Lemon Fluff Dessert Recipe
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 can (12 ounces) evaporated milk; 1 package (3 ounces) lemon gelatin; 1-1/4 cups sugar, divided; 1-1/3 cups boiling water; 1/4 cup lemon juice; 2 cups graham cracker crumbs; 1/4 cup sugar (from the 1-1/4 cups divided sugar; 1 cup used in gelatin, 1/4 cup here, and 1/4 reserved on top); 1/2 cup butter, melted

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Introduction

Lemon Fluff Dessert is a light, airy treat with a bright lemon flavor wrapped in a buttery graham cracker crust. This no-bake dessert is perfect for warm days and simple enough for any home cook to make with pantry staples.

A square slice of cheesecake with two distinct layers is placed on a white plate with gold dotted patterns. The bottom layer is a thick, crumbly, golden brown crust, while the top layer is smooth, creamy, and pale yellow with some light crumbs sprinkled on its surface. In the background, a second slice on a similar plate is slightly out of focus. A silver fork rests on a yellow and white checkered napkin beside the front plate. The setting is on a white marbled surface that gives a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1-1/4 cups sugar, divided
1-1/3 cups boiling water
1/4 cup lemon juice
2 cups graham cracker crumbs
1/2 cup butter, melted

Instructions

Step 1: Chill the evaporated milk and beaters by placing them in the refrigerator for two hours. This helps the milk whip better and form sturdier peaks.
Step 2: In a large bowl, dissolve the lemon gelatin and 1 cup of sugar in 1-1/3 cups boiling water. Stir in the lemon juice, cover, and refrigerate until thick and syrupy, about 1 hour and 30 minutes.
Step 3: Prepare the crumb crust by combining graham cracker crumbs, remaining sugar, and melted butter in a small bowl. Stir until the mixture is sandy and moist.
Step 4: Reserve 2 tablespoons of the crumb mixture for garnish. Press the remainder firmly on the bottom of a 13×9-inch baking dish. Bake at 350°F for 10 minutes, then cool completely on a wire rack.
Step 5: Remove chilled milk and beaters from the fridge. Beat the milk in a chilled metal bowl until soft peaks form, being careful not to overbeat.
Step 6: Beat the thickened gelatin mixture until foamy with lots of tiny bubbles.
Step 7: Gently fold the whipped milk into the foamy gelatin using a spatula, preserving the airiness by folding rather than stirring.
Step 8: Pour the combined mixture over the cooled crumb crust. Sprinkle the reserved crumbs on top.
Step 9: Cover and refrigerate until the dessert is set, then cut into squares and serve.

Tips & Variations

Use the bottom of a jar or drinking glass to press the crumb crust evenly into the pan for a compact base.
For extra tang, add a teaspoon of lemon zest to the gelatin mixture before chilling.
Try substituting lime gelatin and juice for a refreshing twist on the flavors.

Storage

Store leftover Lemon Fluff Dessert covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes for softer texture, though it’s best enjoyed chilled.

How to Serve

The image shows a white rectangular baking dish on a white marbled surface, containing a three-layer dessert, with one piece already cut out and placed inside the dish. The bottom layer is a light brown crumbly crust, the middle layer is thick, creamy, and pale yellow, and the top layer is sprinkled with small crumbs matching the crust color. Crumbs are scattered around the cut piece and inside the dish. A white spatula with a gold handle rests beside the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gelatin instead of lemon gelatin?

Yes, but you will need to add lemon juice or lemon zest separately to achieve the same tangy flavor. Adjust sweetness to taste.

Is evaporated milk necessary, or can I use heavy cream?

Evaporated milk is preferred because it whips well when chilled and creates a lighter texture. Heavy cream can be substituted but will make the dessert richer and denser.