Lemon Fluff
03-15-2013, 02:31 PM
#1
Junior Member
Thread Starter
Join Date: May 2011
Location: Pacific Northwest
Posts: 128
Lemon Fluff
A super light and easy dessert - this melts in your mouth. I never have leftovers
1 3oz package lemon-flavor gelatin
1 cup boiling water
3/4 cup sugar or Splenda for Baking
1 cup cold water
Juice and grated zest of 1 lemon
few drops of yellow food color if desired
1 12-oz can evaporated milk, chilled
2 1/2 cups vanilla wafer crumbs
1. Dissolve lemon gelatin in boiling water. Add sugar and stir until dissolved. Add cold water, lemon juice and zest and yellow food color. Refrigerate until mixture becomes syrupy.
2. Whip evaporated milk in chilled bowl with chilled beater until stiff. Fold in gelatin mixture.
3. Line bottom of 9x13 baking pan with 1 1/2 cups of vanilla wafer crumbs. Carefully spoon gelatin mixture over crumbs. Smooth top, then sprinkle with remaining 1 cup of vanilla wafer crumbs.
4. Chill until firm, at least 3 hours. Cut into squares for serving (I never have luck with cutting the squares so I scoop out with a large serving spoon. Not as pretty but still tastes yummy)
1 3oz package lemon-flavor gelatin
1 cup boiling water
3/4 cup sugar or Splenda for Baking
1 cup cold water
Juice and grated zest of 1 lemon
few drops of yellow food color if desired
1 12-oz can evaporated milk, chilled
2 1/2 cups vanilla wafer crumbs
1. Dissolve lemon gelatin in boiling water. Add sugar and stir until dissolved. Add cold water, lemon juice and zest and yellow food color. Refrigerate until mixture becomes syrupy.
2. Whip evaporated milk in chilled bowl with chilled beater until stiff. Fold in gelatin mixture.
3. Line bottom of 9x13 baking pan with 1 1/2 cups of vanilla wafer crumbs. Carefully spoon gelatin mixture over crumbs. Smooth top, then sprinkle with remaining 1 cup of vanilla wafer crumbs.
4. Chill until firm, at least 3 hours. Cut into squares for serving (I never have luck with cutting the squares so I scoop out with a large serving spoon. Not as pretty but still tastes yummy)
03-16-2013, 11:55 AM
#6
Senior Member
Join Date: Jan 2011
Posts: 471
I absolutely LOVE this recipe. I received it from my "new" mother-in-law when I was married 40+ years ago. I have found that if you actually freeze the condensed milk until there are ice crystals, you will get a fluffier product when it is whipped. And our instructions say to add the syrupy jello mixture at that point and whip some more-until it forms soft peaks. Such a light and cool dessert. I'ma gonna have to make it now! Thanks for this post!!!!
03-16-2013, 08:10 PM
#8
Super Member
Join Date: Sep 2012
Location: Central Ia
Posts: 1,113
Thank you so much for posting this recipe!!! My mother made this for years, My 90 yr.old mother could not remember the recipe, then 5 yrs later she could recite it, then the recipe was again lost(we won't mention who did that...
)
This will make a good Easter and summertime dessert
)This will make a good Easter and summertime dessert
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