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.
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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