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Lemon Fluff Dessert Recipe

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★★★★★

4.4 from 74 reviews

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.

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 sugar divided)
  • 1/2 cup butter, melted

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Beat the gelatin: Beat the thickened gelatin mixture until it becomes foamy and filled with tiny bubbles.
  6. 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.
  7. 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

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