Lemon Fluff Dessert

Name: Lemon Fluff Dessert
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 5 Tbsps butter, melted; 340 grams can evaporated milk; 414 milliliters graham cracker crumbs; 85 grams package lemon gelatin; 59 milliliters lemon juice; 237 milliliters sugar; 315 milliliters boiling water

Lemon Fluff Dessert is a dessert that serves 12. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 224 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up water, lemon juice, graham cracker crumbs, and a few other things to make it today.

Instructions

Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

Ingredients you will need

Milk

Equipment you will use

Blender

Bowl

Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours.

Ingredients you will need

Lemon Juice

Gelatin

Sugar

Water

Equipment you will use

Bowl

In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin.

Ingredients you will need

Gelatin

Butter

Milk

Equipment you will use

Bowl

Pour over prepared crust.

Ingredients you will need

Crust

Sprinkle with reserved crumbs. Cover and refrigerate until set.

Cut into squares.

Equipment

Blender

Bowl

Ingredients

Servings:

5Tbsps

butter, melted 340grams

can evaporated milk 414milliliters

graham cracker crumbs 85grams

package lemon gelatin 59milliliters

lemon juice 237milliliters

sugar 315milliliters

boiling water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.