Lemon Fluff is a retro recipe with a light and creamy flavor and lots of lemon flavor. This no-bake dessert is wonderful for spring and summer. It has a vanilla wafer crust to complement the cool and creamy filling.
Many people have fond memories of their grandmother making this recipe. Make it and it is sure to bring back child-hood memories.
Cool and Creamy Texture
The texture of this sweet and tart lemon dessert is as light as air. A can of evaporated milk gets whipped until thick and then combined with lemon-flavored Jell-O.
Great Make In Advance Dessert
Make-ahead desserts are the best. They can really help alleviate stress. You should make this dessert at least 4 hours in advance. Better yet, make it a full day in advance so it has plenty of time to set up.
How To Make Lemon Fluff
Step 1– Mix the boiling water into the Jell-o and sugar. Stir in the lemon juice. Refrigerate 1 1/2 hours.
Step 2– Make the crust and refrigerate until needed.
Step 3– Beat the evaporated milk until it gets thick. It should have soft peaks. After the Jell-o mixture has been in the refrigerator for 1 1/2 hours, beat it a little with an electric mixer to even out the consistency and then fold in the thickened evaporated milk.
Recipe Tips
It’s essential that the evaporated milk, the beaters, and the bowl you are going to beat it in be very cold. Place them all in the refrigerator for at least 4 hours.
If it doesn’t set up enough, you didn’t get the evaporated milk thick enough. But no worries. Just freeze it for about 30 minutes and it should be fine.
You can use a graham cracker crust instead of a vanilla wafer crust. To make a graham cracker crust, just substitute graham cracker crumbs for the vanilla wafer crumbs.
Storage
Will keep for 2 to 3 days in the refrigerator. Serve cold.
More Lemon Desserts
- Slow Cooker Lemon Cake
- Lemon Lush
- Lemon Chess Pie
- Lemon Cookie Bars
- Lemon Icebox Cake
- Atlantic Beach Pie
Lemon Fluff
Ingredients
- 1 (12-ounce) can evaporated milk
- 1 (3-ounce) box lemon Jell-o
- 1 cup granulated sugar
- 1 3/4 cups boiling water
- 1/4 cup fresh lemon juice
- 2 1/2 cups Vanilla wafer crumbs
- 6 tablespoons butter,, melted
Instructions
- Place the can of evaporated milk, electric mixer beaters and a metal mixing bowl in the refrigerator. Let chill for at least 4 hours.Wait until at least 2 1/2 hours has passed before proceeding to next step.
- Place dry jell-o mix and sugar in a large bowl. Add boiling water and stir until sugar is dissolved. Stir in lemon juice.Refrigerate for 1 1/2 hours.
- In a medium bowl stir together vanilla wafer crumbs and melted butter. Set aside 3 tablespoons to sprinkle on top and press the rest into the bottom of a greased 9×13-inch baking dish.Refrigerate until needed.
- Open can of evaporated milk and pour into the chilled mixing bowl. Use electric mixer to beat until soft peaks form.
- Use electric mixer to beat Jell-o mixture for a few seconds to make sure it is smooth and even consistency. Fold in the evaporated milk.
- Spread mixture over crust. Sprinkle with reserved crumbs.Cover and refrigerate for at least 4 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.
We love it!
Back in the 1940’s my mom used to make a recipe using canned pineapple. Lemom Fluff looks similar. Could canned pineapple be substituted for this. Thank you
One of my favorite desserts!