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Lemon Dessert

Rated as 3.5 out of 5 Stars
3

"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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Ingredients

3 h 45 m servings 180
Original recipe yields 15 servings (1 9x13-inch pie)

Directions

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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.

Nutrition Facts


Per Serving: 180 calories; 5.7 30.5 2.7 15 122 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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.

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...

Tasted good, but it never firmed up. Glad I tried it before bringing it to a hostess' home.

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 ...

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

I’m so excited to find this recipe! My mother used to make this 40 some years ago & I’ve not been able to locate her recipe. She always used Milnot and it was a big production to put this desser...

I have tried to make this twice and both times it didn't come out. The first time the jello sunk down to the bottom and the next time the jello didn't set so I tossed it.

Glad I read the recipe completely before deciding to make it, otherwise the freezer time would have been a real pain. Lovely, light lemon flavor.

So happy to find this recipe. My mother used to make this in every possible flavor and color when I was a kid. For such a simple recipe, it can fail in so many ways. First, I never use soften...