Light & Airy Lemon Fluff Dessert

Lemon Fluff is a refreshing treat on a hot summer day! It’s a light, mouthwatering, semi no-bake dessert that’s bursting with delicious citrus flavor. Delicious, yet simple enough to make for any summer gathering. 

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I am a huge lemon fan, especially when the weather starts getting warm. There’s just something about that little ball of sunshine that makes the hottest of days so much more bearable.

I was fortunate enough to grow up with a lot of fruit trees in my yard, lemons being one of them. I think my love for lemons came from all of the wonderful things that my mom would make to avoid wasting the lemons.

This lemon fluff was one of my favorite ways mom would use the harvest, besides squeezing a lemon in a glass and adding a little sugar and water.

Lemon Fluff Ingredients

Make sure to give yourself plenty of time to make this recipe. The prep time is pretty quick, it’s the setting up time that takes the longest.

▪ Graham Cracker Crumbs
▪ Sugar
▪ Butter
▪ Lemon Jello
▪ Cream Cheese
▪ Lemon Juice
▪ Unflavored Gelatin
▪ Heavy Whipping Cream
▪ Powdered Sugar
▪ Vanilla
▪ Water

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How to Prepare Lemon Fluff

You’ll want to make this in a 9 x 13 baking dish, preferably one that has a lid. A lid works better than cling wrap for storing this dessert.

The Jello – Step 1
In a medium bowl, dissolve the lemon jello in 1 cup boiling water. Refrigerate to thicken.

The Crust – Step 2
Preheat oven to 350°F.

Using a food processor, grind the graham crackers into crumbs. Pour into bowl, add 1/4 cup of sugar and 1 stick of melted butter, stir until well combined. Using the bottom of a measuring cup or glass, press the mixture into the bottom of a 9 x 13 baking dish.

Bake at 350°F for 15 minutes. Set aside to cool.

The Whipped Cream – Step 3
Chill the mixing bowl (metal or glass) and your whisk attachment for 5-10 minutes.

Add 4 teaspoons of cold water to a small microwave-safe bowl, sprinkle with 1 teaspoon of the unflavored gelatin. Allow the gelatin to sit for 5 minutes or until most of the water is absorbed (this is called blooming). Then, microwave for 20-30 seconds, or until the gelatin is melted. Stir and set aside to cool.

Pour 1 cup of cold whipping cream, 1/4 cup powdered sugar and a 1/2 teaspoon of lemon extract into a chilled bowl. Using the whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form. Turn speed to low and slowly add the cooled gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form. Refrigerate

The Filling – Step 4
In a large mixing bowl, beat softened cream cheese, 1 cup of sugar and 5 tablespoons of lemon juice together until smooth. Using a rubber spatula stir in the thickened lemon jello. Finally, fold in the whipped cream.

Spread the lemon filling over the cooled graham cracker crust, sprinkle with graham cracker crumbs, cover and refrigerate.

Step 5
Refrigerate for at least 2 hours, preferably overnight. Slice and serve chilled.

Variations to the Recipe

You can change up the crust, I’ve used pecan sandies and shortbread cookies for the crust, both are just as delicious! You can also use different types of jello and juices. I’ve tried it with cherry and it came out amazing. My son wants to try it with lime, for a key lime version. 

How to Serve

This recipe makes a lot so it’s the perfect dish to bring to a reunion or potluck. It will hold up well for a couple of hours at room temperature, but I would suggest keeping it on ice, it will hold up longer and it’s much more refreshing when it’s cold.  It’s also makes a delicious treat, perfect for those hot days, when you want something that’s not to heavy.

It’s really refreshing when you freeze it and serve it frozen too.

Storage Instructions

It will keep, refrigerated, for 4-5 days as long as it is kept covered. Avoid using cling wrap to cover it, the whipped cream really loves to stick to the wrap.  You can also freeze it which will keep for 2-3 months. 

What is one of your favorite summertime desserts?

5.0 from 3 reviews

Light & Creamy Lemon Fluff Dessert

 

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

This simple, light and airy dessert has a smooth texture that is loaded with amazing citrus flavor. It's the perfect dessert to eat when you just want something light and refreshing.

Author: Robin | Fluster Buster

Recipe type: Dessert

Yields: 12 servings

Ingredients

Jello

• 1 (3 oz) lemon jello
• 1 cup boiling water

Crust

• 15 graham crackers
• ¼ cup granulated sugar
• ½ cup (1 stick) butter, melted

Whipped Cream

• 1 teaspoon unflavored gelatin
• 4 teaspoons cold water
• 1 cup heavy whipping cream, cold
• ¼ cup powdered sugar
• ½ teaspoon lemon extract

Filling

• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 5 tablespoons lemon juice.

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, dissolve the lemon jello in 1 cup boiling water. Refrigerate to thicken.
3. Using a food processor, grind the graham crackers into crumbs. Pour into bowl, add ¼ cup of sugar and melted butter, stir until well combined. Press the mixture into the bottom of a 9 x 13 baking dish.
4. Bake at 350°F for 15 minutes. Set aside to cool.
5. Add 4 teaspoons of cold water to a small microwave-safe bowl, sprinkle with unflavored gelatin. Allow to sit for 5 minutes or until most of the water is absorbed. Then, microwave for 20-30 seconds, or until the gelatin is melted. Stir and set aside to cool.
6. Pour cold whipping cream, powdered sugar and lemon extract into a chilled bowl. Using a chilled whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form.
7. Turn speed to low and slowly add the cooled gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form. Refrigerate
8. In a large mixing bowl, beat softened cream cheese, sugar and lemon juice together smooth.
9. Using a rubber spatula stir in the thickened lemon jello, then, fold in the whipped cream.
10. Spread filling over graham cracker crust, sprinkle with graham cracker crumbs, cover and refrigerate for at least 2 hours.
11. Slice and serve chilled.

Notes

To simplify this recipe:
- Use a pre-made graham cracker crust.
- Use Cool Whip, instead of making it.

3.5.3251

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Tips

✔ You can make this with cool whip instead of making the whipped cream yourself. However, I found that cool whip doesn’t hold up as well, to the heat, as the homemade version does.
✔ When making the whipped cream be sure to chill your bowl and beaters before starting. It will thicken up a lot quicker!
✔ Make sure that the gelatin is cool before adding it to the whipped cream.
✔ Some lemon fluff recipes call for evaporated milk instead of whipped cream. Personally I prefer the whipped cream.

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• Sweet & Tart Lemonade Cookies are simple to make and satisfy all of the lemon lovers in your life.
• Refreshing Pink Lemonade for those who love lemonade and want to know what makes it pink.
• Peaches & Cream Gelatin Salad this simple summertime favorite is a delicious combination of creamy, sweet and salty.
• Fruity Pizza is a refreshing dessert that’s perfect to serve on those hot summer days.
• Cinnamon Grilled Peaches are an easy treat to make at your next barbecue.
• Beach Party Pudding is a delicious no-bake dessert that the kids will have so much fun digging into.

About the Author

Robin
A mother to three amazing boy, wife to an incredible husband and a former finance manager who traded in her spreadsheets for cookie sheets. I blog about things that make life a little more fun, a bit more manageable, slightly prettier, a great deal tastier and considerably cheaper.

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