Lemon Fluff Dessert 

 

Un dessert léger, aérien et ultra-rafraîchissant !
Ce “Lemon Fluff” combine la fraîcheur vive du citron, une texture mousseuse irrésistible et une douceur parfaitement équilibrée. C’est un dessert simple, rapide, et absolument addictif — parfait pour les repas d’été, les réunions de famille ou pour illuminer n’importe quel jour.

Ingredients

For the Lemon Base

• 1 large package lemon Jell-O (6 oz / grand format)
• 2 cups boiling water
• 1 cup ice water (or 1 cup water + ice cubes)

For the Fluff Layer

• 1 cup cold evaporated milk
• 1 cup sugar
• 1 teaspoon lemon zest (optional but amazing)
• 1 tablespoon fresh lemon juice (optional for extra tartness)

For the Crust (optional but recommended):

• 1 ½ cups graham cracker crumbs or digestive biscuit crumbs
• ⅓ cup melted butter
• 2 tablespoons sugar

Instructions — Step by Step

1 Prepare the Lemon Jell-O Base

1. In a medium bowl, add the lemon Jell-O powder.
2. Pour in 2 cups of boiling water and stir until fully dissolved.
3. Add 1 cup of ice water (or cold water) to cool it down.
4. Let the mixture sit in the refrigerator for 30–40 minutes, or until it becomes slightly thickened — not fully set, just jiggly like loose syrup.
5. Important: If the Jell-O gets too firm, your fluff won’t mix properly.

2 Prepare the Optional Crust

1. Combine graham crumbs, melted butter, and sugar.
2. Press firmly into the bottom of a 9×13 inch dish.
3. Refrigerate while preparing the fluff.
4. You can skip the crust to make a lighter, spoon-style dessert.

3 Whip the Evaporated Milk

1. Place your evaporated milk in the freezer for 10–15 minutes — it must be very cold to whip properly.
2. Using an electric mixer, beat the milk on high speed until it becomes thick, frothy, and tripled in volume.
3. Add the sugar slowly while whipping.
4. Mix in lemon zest and lemon juice (optional but adds amazing brightness).
5. This step is what makes the dessert ultra-fluffy and cloud-like.

4 Combine Milk Mixture with Jell-O

1. Gently fold the slightly thickened Jell-O into the whipped evaporated milk.
2. Use a spatula to fold until the mixture becomes a uniform pale yellow, airy and mousse-like.
3. Pour the mixture over the prepared crust (or directly into a serving dish if you skipped the crust).

5 Chill and Set

• Refrigerate for at least 4 hours, or ideally overnight.
• The dessert will become light, airy, and beautifully fluffy.

Serve & Enjoy

Cut into squares or scoop with a spoon.
Top with:
whipped cream
lemon slices or curls
crushed graham crumbs
berries (blueberries are fantastic with lemon)

Tips for Perfect Lemon Fluff

• Cold ingredients = maximum fluff.
• Don’t over-set the Jell-O before mixing.
• Add extra zest for a stronger lemon flavor.
• Use sugar to adjust sweetness — more lemon = more tang.

 Variations

1. Lemon-Pineapple Fluff

Add ½ cup crushed pineapple (drained) to the mixture.

2. Creamy Lemon Dream

Fold in 4 oz of softened cream cheese for a richer texture.

3. Strawberry Lemon Fluff

Replace half the water with strawberry juice for a pink, fruity twist.

4. No-Crust Cloud Version

Serve in parfait glasses for a lighter, mousse-style dessert.