Lemon Fluff Dessert Recipe
Introduction
Lemon Fluff Dessert is a light, airy treat that perfectly balances tangy lemon flavor with a sweet, creamy texture. This no-bake dessert features a crisp graham cracker crust topped with a fluffy lemon mousse that’s sure to brighten up any occasion.
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. Pour the evaporated milk into a metal bowl and place it in the refrigerator along with your beaters or stand mixer whisk. Chill for two hours to help the milk hold its shape when whipped.
- Step 2: Dissolve the gelatin and 1 cup of sugar in the boiling water. Stir in the lemon juice. Cover the bowl and refrigerate until the mixture becomes thick and syrupy, about 1 hour and 30 minutes.
- Step 3: Make the crumb crust. In a small bowl, mix the graham cracker crumbs, remaining sugar, and melted butter until sandy and moist. Set aside 2 tablespoons of this mixture for garnish. Press the rest firmly into the bottom of a 13×9-inch baking dish. Bake at 350°F (175°C) for 10 minutes, then cool completely on a wire rack.
- Step 4: Whip the chilled evaporated milk until soft peaks form. The peaks should be soft and slightly drooping, not stiff.
- Step 5: Beat the thickened gelatin mixture until it forms lots of small bubbles and looks foamy.
- Step 6: Gently fold the whipped milk into the foamy gelatin mixture to preserve the airiness. Use a spatula in a circular, scooping motion until fully combined.
- Step 7: Pour the combined mixture over the cooled graham cracker crust. Sprinkle the reserved crumbs evenly on top. Cover and refrigerate until set, then cut into squares and serve.
Tips & Variations
- Chilling the evaporated milk and beaters is key to achieving soft peaks easier and a lighter texture.
- If you prefer a tangier dessert, increase the lemon juice slightly but adjust sugar accordingly to maintain balance.
- For a gluten-free option, use gluten-free graham cracker crumbs or substitute with crushed nuts.
- Press the graham cracker crust using the bottom of a jar or glass to get an even, firm base.
Storage
Store the lemon fluff dessert covered in the refrigerator for up to 3 days. It’s best enjoyed chilled and can be gently reheated to room temperature if desired, but avoid warming too much to preserve the fluffiness.
How to Serve
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 lemon flavor. Adjust sugar to taste to maintain the balance.
Can I prepare this dessert in advance?
Absolutely. Prepare the crust and lemon fluff filling a day before serving and keep refrigerated. This allows the dessert to fully set and flavors to meld.
PrintLemon Fluff Dessert Recipe
This refreshing Lemon Fluff Dessert features a light and airy lemon-flavored filling atop a crisp graham cracker crust. The dessert combines whipped evaporated milk and lemon gelatin to create a fluffy texture balanced with a zesty citrus flavor, perfect for a cool sweet treat.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 sugar divided)
- 1/2 cup butter, melted
Instructions
- Chill the milk and beaters: Pour the evaporated milk into a metal bowl. Place the bowl and your beaters or stand mixer whisk in the refrigerator and chill for two hours to ensure the milk whips up with better volume.
- Activate the gelatin: 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 the mixture becomes thick and syrupy, about 1 hour and 30 minutes. Ensure the water is boiling to fully activate the gelatin.
- Make the crumb crust: In a small bowl, combine graham cracker crumbs, the remaining 1/4 cup sugar, and melted butter. Stir until the mixture is sandy and moist. Set aside 2 tablespoons for garnishing the top. Press the rest firmly into the bottom of a 13×9-inch baking dish. Bake at 350°F for 10 minutes, then cool completely on a wire rack.
- Whip the milk: Remove the chilled evaporated milk and beaters from the refrigerator. Beat the milk in the chilled metal bowl until soft peaks form. The peaks should be loose and slightly drooping from the beaters.
- Beat the gelatin: Beat the thickened gelatin mixture until it becomes foamy and filled with tiny bubbles.
- Combine the milk and gelatin: Gently fold the whipped evaporated milk into the gelatin mixture using a spatula to preserve the airy texture. Fold by scooping from the bottom and turning the mixture carefully until fully combined.
- Layer and chill: Pour the combined milk and gelatin filling over the cooled graham cracker crust. Sprinkle the reserved crumb topping evenly over the surface. Cover and refrigerate until the dessert is set and firm. Cut into squares to serve.
Notes
- Chilling both the evaporated milk and beaters ensures better whipping volume.
- Use boiling water to fully dissolve and activate the gelatin for proper thickening.
- Press the graham cracker crumbs firmly with the bottom of a jar or glass for a compact crust.
- Soft peaks are important when whipping evaporated milk to keep the filling light and avoid dryness.
- Folding the whipped milk into gelatin gently preserves air bubbles, ensuring a fluffy texture.
- The dessert must be refrigerated to set properly before serving.
Keywords: lemon fluff dessert, lemon gelatin dessert, no bake lemon dessert, graham cracker crust, fluffy lemon dessert
