Lemon Dessert

Lemon Dessert

7
julie romagnoli 0

"This is the lightest, fluffiest, most refreshing recipe! It was served at the church's baby and wedding showers when my sisters and I were growing up. We loved it then; it's just as wonderful now."

Ingredients

3 h 45 m {{adjustedServings}} servings 180 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish.
  2. Combine boiling water and lemon gelatin in another bowl. Mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. Refrigerate and allow mixture to partially set, about 30 minutes.
  3. Beat evaporated milk in a cold glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. Fold gelatin mixture into whipped milk until evenly mixed.
  4. Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.
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Reviews

7
  1. 8 Ratings

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It sure would've been helpful to know that the evaporated milk needed to be in the freezer for 30 to 60 minutes before it would whipped into peaks… This totally messed me up.

Tasted good, but it never firmed up. Glad I tried it before bringing it to a hostess' home.

Followed recipe precisely, but it refused to set up and I ended up with a graham cracker crust-lemon mush disaster. Sweetened condensed milk was whipped for ages and never reached a stage where ...