Monday

Lemon Goodness (aka Lemon Fluff)


This recipe is easy to make and the ingredients are no fuss, you just have to plan ahead to make sure you give yourself enough refrigerator time. I think it's almost more delicious the next day, so if you are really on top of your game, make it a day ahead!

Last night we had friends over for Sunday dinner. The kind of friends you celebrate big life moments with and the kind of friends you cry with when life gets complicated. The kind of friends that know, no matter what, that you are there despite not seeing each other as often as you'd like. The best kind of friends and dinner gathering if you ask me- friends who are more like family, and who bring delicious food to make for a wonderful, relaxing Sunday evening. On the menu last night: Dr. Pepper pulled pork, homemade BBQ sauce, Mexican creamed corn, BBQ baked beans, a delicious green salad, Lemon Fluff, and the best homemade rolls (having a friend that makes delicious homemade rolls is a total bonus). Ooooooh and the Olson's famous homemade rocky road ice-cream to top it all off! Heaven.

Ingredients

1 can of evaporated milk
1 box of lemon jello
1 cup of sugar
1 1/3 cups of boiling water
1/4 cup lemon juice
1 3/4 cups of graham cracker crumbs
5 tablespoons of butter

Directions

As soon as you buy the ingredients for this recipe, put your can of evaporated milk in the refrigerator. You want it to be cold when you use it. 

Begin by boiling your water and whisking in the jello mix, sugar and lemon juice. Place in a mixing bowl, cover with plastic wrap, and put it in your refrigerator for about 90 minutes or so. 

Combine your crumbs and butter and press into your 8 x 8 or 9 x 9 dish. Keep some crumbs behind for garnish. 

When I made this recipe, I doubled it and put half in a 9 x 9 and then used the rest to make some individual servings in 5oz plastic party cups ordered from Amazon. 
(one recipe made 24 individual 5 oz cup servings)

After 90 minutes, beat your cold evaporated milk until it forms soft peaks. Then grab your gelatin out of the refrigerator and beat until well mixed. Fold the milk into the gelatin mixture and pour over your crust. Refrigerate until set (I put mine in for another 2 1/2 hours). Cut into squares and serve immediately. 

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