Lemon Dessert

Lemon Dessert

6
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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Nutrition

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  • 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.
Tips & Tricks
How to Make Lemon Bars

Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.

Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

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Reviews 6

  1. 7 Ratings

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Gabyjane
1/6/2015

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.

etpo
10/3/2013

Mmmm. I love lemon this set up camp in my taste buds and boy did it taste good.

Martha
4/14/2013

I am so happy to see this recipe as I had lost the one I used years ago and I mean maybe 40 years! This is a great recipe as it was less expensive than condensed milk and whipped up beautifully after the milk had been refrigerated overnight. No one knew it was evaporated; they thought it was whipped cream!