Lemon Fluff

jamie Beecham


I do not know the origin of this recipe just know my mother would make it when I was a little girl. It was so yummy and a very special treat to our family. Just before she passed away I asked her to write it down for me so I could have for keeps and make. She did say that I should squeeze fresh lemons to get the best taste but I do use Real Lemon to make it easier. I promise if you like lemon desserts you should love this special treat.


★★★★★ 3 votes



  • 1
    4.5 oz. can of evaporated milk
  • 1
    4 oz. package of lemon gelatin
  • ·
    1 3/4 cup hot water
  • ·
    1/4 cup of lemon juice
  • ·
    1 cup of sugar
  • ·
    2 1/2 cups of vanilla wafer crumbs

How to Make Lemon Fluff


  1. Chill the can of evaporated milk until cold
  2. Heat 1 3/4 cup of water and dissolve the gelatin in it. Chill the gelatin until partially set.
  3. Whip the gelatin until light and fluffy by hand. Add the lemon juice and sugar slowly into the mixture.
  4. Whip the chilled milk and fold into the lemon mixture.
  5. In a 9x13 pan line the bottom with the vanilla wafer crumbs reserving some for the top. Pour the lemon gelatin mixture over the crumbs. Top with the remaining crumbs. Refrigerate until cold and firm. Cut into squares to serve
  6. Additional Tip: My Mother would take a fork and run across the mixture after she poured into the pan of crumbs then top with the remaining crumbs. She said this is what made it a fluff to her.

Printable Recipe Card

About Lemon Fluff

Course/Dish: Other Desserts

Show 8 Comments & Reviews

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