Recipe by julie romagnoli
"This is the lightest, fluffiest, most refreshing recipe!
It was served at the church's baby and wedding showers when my sisters and I were growing up. We loved it then; it's just as wonderful now."
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graham crackers, crushed
1 (3 ounce) package
lemon-flavored gelatin mix (such as Jell-O®)
lemons, juiced and zested
water, or as needed
1 (12 fluid ounce) can
Mmmm. I love lemon this set up camp in my taste buds and boy did it taste good.
It sure would've been helpful to know that the evaporated milk needed to be in the freezer for 30 to 60 minutes before it would whipped into peaks… This totally messed me up.
I am so happy to see this recipe as I had lost the one I used years ago and I mean maybe 40 years! This is a great recipe as it was less expensive than condensed milk and whipped up beautifully after the milk had been refrigerated overnight. No one knew it was evaporated; they thought it was whipped cream!
Followed recipe precisely, but it refused to set up and I ended up with a graham cracker crust-lemon mush disaster. Sweetened condensed milk was whipped for ages and never reached a stage where peaks formed, and in 20 years of cooking, I have never heard of that ingredient being able to do that... are you sure you didn't forget something here?
This is a perfect summer dessert! I love that the lemon flavor is fresh because you use real lemon! Plus the topping of graham cracker and sugar just adds a wonderful flavor and texture!
I love lemon and this dessert was just ok. Matter of taste. Do not take it personally. Over and out.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 51
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