Lemon Fluff Cake Recipes

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , 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. , 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. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON FLUFF

Steps:

• Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
• Add water and cook over medium heat, stirring with a whisk, until thick.
• Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
• Add butter, zest and lemon juice.
• Cool completely.
• Fold in 1/2 container of Cool Whip.or whipped cream.
• Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.

LEMON FLUFF DESSERT RECIPE

Steps:

• Combine melted butter and graham cracker crumbs until evenly soggy.
• Pat down into the bottom of a greased 9x13 pan.
• Bake at 350 degrees for 5 minutes.
• In a separate bowl, combine softened cream cheese, sugar, and cool whip.
• Blend with a hand mixer until light and fluffy.
• Pour and spread the fluffy mixture over the graham cracker crust.
• Refrigerate for 30 minutes
• In a different bowl, combine and mix together lemon pudding and milk until it is thick.
• Spread over the cream cheese topping.
• Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

LEMON FLUFF CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch round cake pans.
• Sift together; the flour, 1 cup of the sugar, the baking powder, and the salt.
• Beat the egg whites until stiff but still moist. Gradually beat in 1/4 cup sugar until soft peaks are formed.
• Add the milk, lemon extract, and shortening to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour batter into prepared pans.
• Bake at 375 degrees F (190 degrees C) for about 25 minutes. Remove from pans and let cool. Fill with lemon filling and sprinkle confectioners sugar over the top or frost if desired.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.