Lemon Delight

Submitted by Chef #942142

"Very light and fluffy, lemon desert."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 8-10

ingredients

• 2 cups graham wafer crumbs
• 1⁄2 cup butter
• 1⁄2 cup brown sugar
• 1 (85 g) package lemon Jell-O gelatin
• 1 ounce lemon juice (to taste)
• 1 (370 ml) can Carnation Evaporated Milk
• 1⁄2 cup white sugar

directions

1. Put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe.
2. Crust.
3. 1/2 c brown sugar.
4. 1/2 c butter (or margarine).
5. 24 graham crackers (crushed into crumbs - or just buy the crumbs).
6. Mix together and press 3/4 of the crumb mix into 9"x13" cake dish. (Keep1/4 for topping).
7. Filling.
8. Mix 1 package of lemon jello with 1/2 c boiling water (set aside).
9. Pour chilled carnation milk into bowl and whip (almost triples in height).
10. Add dissolved jello mix and continue to whip.
11. Add 1/2 c sugar and continue to whip.
12. Add lemon juice to taste and continue to whip.
13. Pour filling into cake dish.
14. Put the remainder of the crumb mixture onto the top.
15. Place cake dish into the fridge for at least an hour before serving.

Reviews

[lyndas]

This is excellent! My mother in law has been making this recipe every sunday for desert for over 30 years. I find that just regular carnation milk works the best! Also, before whipping up the milk, I put my bowl and beaters in the freezer. On another note, the lemon gelatin has to be at exactly room temperature. If you add it to the carnation milk while it is still warm, it will ruin the recipe. Thank you for sharing this!