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Lemon Dessert

Lemon Dessert

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julie romagnoli

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.

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Original recipe yields 15 servings

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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

Directions

  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

etpo
1
10/3/2013

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

Martha
1
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!

The Last Baron
0
11/8/2014

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 peaks formed, and in 20 years of cooking, I have never heard of that ingredient being able to do that... are you sure you didn't forget something here?