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Light and airy no-bake lemon fluff dessert served in a glass bowl, topped with crumbled shortbread cookies.

Lemon Fluff Dessert

This Lemon Fluff Dessert is a light and refreshing no-bake treat featuring a graham cracker crust, creamy lemon filling, and whipped topping. Perfect for summer gatherings or anytime you crave something sweet and citrusy!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 squares
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter melted
Filling
  • 1 package lemon gelatin 3 oz (85 g)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 cup evaporated milk chilled
  • 3 tbsp lemon juice freshly squeezed
  • 1/2 cup granulated sugar
Topping
  • 1 cup whipped topping (or whipped cream)
  • lemon zest for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Saucepan
  • 8x8 Inch Pan

Method
 

  1. Combine graham cracker crumbs and melted butter. Press mixture into the bottom of an 8x8 inch pan to form the crust. Chill while preparing filling.
  2. Dissolve lemon gelatin in boiling water. Add cold water and lemon juice. Let cool until slightly thickened but not set.
  3. In a chilled bowl, beat evaporated milk until fluffy. Gradually add sugar and continue beating until thick.
  4. Gently fold the gelatin mixture into the whipped milk mixture until well combined.
  5. Pour the lemon fluff mixture over the chilled crust. Refrigerate for at least 2 hours or until firm.
  6. Top with whipped topping and garnish with lemon zest before serving.

Notes

For extra tang, use fresh lemon juice and zest. You can also substitute the graham cracker crust with vanilla wafer crumbs for a slightly different flavor.