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.

Gallery

Recipe Summary

prep:
15 mins
additional:
3 hrs 30 mins
total:
3 hrs 45 mins
Servings:
15
Yield:
1 9x13-inch pie
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.

Nutrition Facts

180 calories; protein 2.7g 6% DV; carbohydrates 30.5g 10% DV; fat 5.7g 9% DV; cholesterol 15.4mg 5% DV; sodium 122.2mg 5% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2013
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! Read More
(3)

Most helpful critical review

Rating: 3 stars
01/07/2015
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. Read More
(11)
18 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 5
Rating: 3 stars
01/06/2015
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. Read More
(11)
Rating: 1 stars
01/05/2020
Made is a second time to see if letting the evaporated milk needed more time in freezer or if jello needed a lot more time to partially set. Same results. Mush! Never set up at all. Something is missing from the recipe. Read More
(3)
Rating: 5 stars
04/14/2013
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! Read More
(3)
Advertisement
Rating: 1 stars
11/08/2014
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? Read More
(1)
Rating: 1 stars
06/15/2015
Tasted good but it never firmed up. Glad I tried it before bringing it to a hostess' home. Read More
(1)
Rating: 5 stars
10/03/2013
Mmmm. I love lemon this set up camp in my taste buds and boy did it taste good. Read More
(1)
Advertisement
Rating: 5 stars
03/25/2018
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 dessert together but oh soooo good! Can t wait to make it for my family at Easter! Read More
Rating: 3 stars
07/04/2019
I had the same problem as others where the jello settled at the bottom in places. Never saw the notation about putting the milk in the freezer either. Read More
Rating: 4 stars
09/17/2016
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 softened water (it seems to keep the jello from setting). Next the evaporated milk must be well chilled. (or it won't whip up correctly) Then the jello mix must be "partially" thickened in the fridge. I stir it every 20 minutes or so to keep it evenly chilled but not hard on the edges. It's ready when it's the consistency of egg whites. Whip the milk on high until it's huge and pretty stiff. Then I add the jello mixture to to milk and keep whipping. Once the color is pulled through the milk it's ready for the crust. (If the jello is too thin it will sink to the bottom. If the milk too liquid it will never set up.) If it doesn't set you can always throw it in the freezer. Read More