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Lemon Fluff Dessert Recipe

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★★★★★

5 from 141 reviews

This Lemon Fluff Dessert is a light, airy treat combining a tangy lemon gelatin filling with a buttery graham cracker crust. The dessert features whipped evaporated milk to create a fluffy texture that is both refreshing and satisfying. Perfect for a cool summer dessert or anytime you want a sweet, citrusy delight.

Ingredients

Scale

Filling:

  • 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

Crust:

  • 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

Instructions

  1. Chill the milk and beaters: Pour the evaporated milk into a metal bowl and place it along with your beaters or stand mixer whisk into the refrigerator for two hours to chill. This ensures the milk whips to soft peaks effectively.
  2. Activate the gelatin: In a large bowl, dissolve the lemon gelatin and 1 cup sugar in 1-1/3 cups boiling water. Stir in the lemon juice, cover, and refrigerate until the mixture thickens and becomes syrupy, about 1 hour and 30 minutes.
  3. Make the crumb crust: In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is sandy and moist. Reserve 2 tablespoons of this crumb mixture for topping. Press the remaining crumbs firmly onto the bottom of a 13×9-inch baking dish. Bake at 350°F (177°C) for 10 minutes and cool completely on a wire rack.
  4. Whip the milk: Remove the chilled evaporated milk and beaters from the fridge. Beat the milk in the chilled metal bowl until soft peaks form, being careful not to overwhip to retain moisture in the filling.
  5. Beat the gelatin: Beat the thickened gelatin mixture until it is foamy and full of tiny bubbles.
  6. Combine the milk and gelatin: Gently fold the whipped milk into the beaten gelatin using a spatula with gentle folding motions to preserve the airiness of the mixture.
  7. Layer and chill: Pour the combined milk and gelatin mixture over the cooled graham cracker crust. Sprinkle the reserved crumb mixture on top to garnish. Cover and refrigerate until firmly set. Once set, cut into squares and serve chilled.

Notes

  • Chilling the evaporated milk and beaters is essential to achieve good whipping volume.
  • Use boiling water to dissolve the gelatin properly; cold water will not activate it.
  • Do not overwhip the evaporated milk to avoid a dry filling texture.
  • Folding the whipped milk into gelatin gently preserves the fluffy texture.
  • Press the graham cracker crumbs firmly into the pan to create a solid crust base.
  • Allow the crust to cool completely before adding the filling to prevent sogginess.

Keywords: lemon dessert, lemon fluff, graham cracker crust, no-bake filling, fluffy lemon dessert, easy summer dessert

Find it online: https://yumwithmia.com/lemon-fluff-dessert-recipe/