Lemon Fluff

A no-fuss dessert, just made for summertime as there is no need to turn on the oven.
  • Prep time 10 mins
  • Yields 8 servings
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  • Recipe Submitted By Nina Powell


  • 1 can of evaporated milk
  • 1/4 cup of fresh lemon juice (about 2–3 large lemons)
  • 1 box of lemon gelatin
  • 1 cup of sugar
  • 1-1/3 cup of boiling water
  • 1-3/4 cups of graham cracker crumbs
  • 1/4 cup of butter, melted
  • 1 tsp of pure vanilla extract
  • extra graham crumbs for garnish
  • 1 Tbsp of lemon zest for garnish
  • whipped cream for topping


  • measuring cups
  • lemon juicer
  • mixing bowls
  • 9" x 9" dish
  • electric mixer
  • whisk
  • zester or grater


  1. Place can of evaporated milk in the fridge to chill.
  2. Juice lemons (approx 2-3 large) until you get  1/4 cup.
  3. Mix boiling water with gelatin mix, add sugar and lemon juice. Place in the fridge for 90 minutes to set.
  4. In another mixing bowl, combine graham crumbs with vanilla extract and melted butter until completely mixed. Press crumb mixture in the bottom of a 9" x 9" dish.
  5. After 90 minutes, beat your cold evaporated milk until it forms soft peaks. 
  6. Grab the gelatin mix from the fridge and whisk until light and bubbly. Fold the milk into the gelatin. Pour over the graham crumbs.
  7. Refrigerate until set, approx 2-3 hours.
  8. Garnish with graham crumbs and lemon zest.
  9. Cut into squares and serve immediately with whipped cream.

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