Description
A nostalgic Lemon Lush Dessert featuring a buttery graham cracker crust, fluffy lemon cream filling, and a light, airy texture created with whipped evaporated milk.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 2 tbsp brown sugar
- ½ cup (115g) unsalted butter, melted
- 1 package (3 oz) lemon gelatin mix
- 1 cup boiling water
- 8 oz (225g) brick cream cheese, softened
- 1 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 can (12 oz) evaporated milk, chilled
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter until combined.
- Reserve ½ cup of the crumb mixture for topping.
- Press the remaining crumbs firmly into a 9×13-inch baking pan.
- Place the crust in the freezer while preparing the filling.
- Dissolve the lemon gelatin in boiling water and allow it to cool to room temperature.
- Beat the chilled evaporated milk until stiff, fluffy peaks form.
- In a separate bowl, beat the cream cheese, granulated sugar, and lemon juice until smooth.
- Slowly mix in the cooled gelatin mixture.
- Gently fold the whipped evaporated milk into the cream cheese mixture in three additions.
- Spread the filling evenly over the chilled crust.
- Sprinkle the reserved graham cracker crumbs over the top.
- Refrigerate for 4 to 6 hours or overnight until fully set.
- Slice into squares and serve chilled.
Notes
For the fluffiest texture, make sure the evaporated milk is very cold before whipping. Overnight chilling provides the cleanest slices and best flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg