| Prep Time | 20 minutes |
| Passive Time | 60 minutes |
| Servings |
12 servings
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Ingredients
Evaporated milk preparation
- 16 oz evaporated milk NOT sweetened/condensed
Lemon gelatin mixture
- 3/4 cup boiling water
- 3oz box lemon gelatin
- 3/4 cup sugar
- 3 Tbsp lemon juice about 1 small lemon
- 1/4 tsp lemon zest about 1 small lemon
Graham cracker crust
- 8 full sized graham crackers
- 1/4 cup melted butter
Ingredients
Evaporated milk preparation
Lemon gelatin mixture
Graham cracker crust
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Instructions
Evaporated milk preparation:
- Place the evaporated milk in to a mixing bowl. I use my Kitchen Aid stand mixer bowl, but you can use any type of bowl that you can use either a hand mixer or whisk in.
- Place the bowl in to the freezer for about 45-60 minutes. Create the gelatin mixture while the evaporated milk is chilling. Note: you do not want the evaporated milk completely frozen; just partially frozen and chilled. See instructions below.
Gelatin mixture:
- Boil the water and add to the lemon gelatin mixture ingredients in a medium sized bowl. Whisk together until fully dissolved.
- Place the bowl in to the freezer along side the evaporated milk for about 45-60 minutes. Note: you do not want the gelatin mixture completely frozen; just chilled until it is starting to thicken up. See instructions below.
Whip it!
- Once the evaporated milk has been in the freezer for 45-60 minutes, it should look like this. Whip the milk until it is very frothy. Use the whisk attachment of your mixer if you have one, or just use the regular hand mixer beaters if that is all you have.
- After 45-60 minutes in the freezer, the gelatin mixture should look like this. Add the gelatin mixture to the whipped evaporated milk. Whisk/mix at high speed for about 2 minutes.
Create the crust:
- Crush the graham crackers in to a fine or medium fine crumb mixture. I use a tall glass to do the work, but you can use a food processor or other fancy device if you like.
- Melt the butter and stir in to the graham crackers until all of the crumbs are completely coated. The butter smell is amazing! Set aside about 1/3 cup of the mixture to use as a topping. We are Downton fans, in case you didn't notice! I couldn't help showing off one of our cool coffee mugs.
- Place the buttery graham crackers in to some kind of dish or dishes, and gently spread the crumbs around. Press/pack them lightly with a rubber spatula. Any size of dish will work! My only recommendation is to not add too much of the graham cracker crust. If the crust is too thick it will set up very hard and take away from the "fluffiness" of the recipe. The bottom crust is supposed to be pretty thin and crumbly. I used two 8x8 Pyrex dishes for this recipe and it worked out great!
Pour it!
- Pour the evaporated milk/gelatin fluffed mixture over the graham cracker crust(s). It should be very easy to work with and pour. In order to not disturb the graham cracker crust, I don't spread the mixture with any kind of tool; I just jiggle the dish a bit to get it settled.
- Sprinkle the remaining buttery graham crackers over the top as desired. Cover and chill thoroughly; at least 6-8 hours, but overnight is best. Enjoy!
Recipe Notes
The story behind this recipe:
As far as I can remember back, this has been a favorite. My kids love this so much they ask for it instead of a birthday cake! We have tried to think of a more creative name for it, but lemon fluff seems the most fitting and is what we all know it by anyway.
I like to use Honey Maid graham crackers for this recipe specifically. I am usually not very picky, but the Honey Maid brand really adds something to the crust. They are more expensive, but the whole recipe is pretty cheap, so I figure it isn't too big of a deal to splurge on the name brand.
Whip up a batch and try it out!
