Anyone else a huge LEMON fan, especially as warmer weather hits? I LOVE it – and I know one of the sisters likes it better than CHOCOLATE.
But when you have desserts like our gooey lemon bars, can you really blame her?
This recipe is easy to make, and most of the “prep time” is just when it’s setting up in your freezer (and that’s the kind of prep I can deal with! haha).
One of the main ingredients CHILLED evaporated milk. When you beat it long enough (about 3-5 minutes), it more than doubles in size and makes the perfect fluffy ingredient.
PS – this is what it looks like when “stiff peaks” form, if you were wondering.
The other thing that makes this recipe so special? The crust.
It’s made with LEMON OREOS. Blended up and pressed into the bottom of a 9×13″ pan (with no other ingredients added), it makes the PERFECT crust.
Freeze it for a few hours, and you’re ready with a delicious, summery treat.
how long will this dessert last in the freezer?
Freezing desserts that are creamy can be a little difficult, because freezer burn can happen quickly.
For this recipe, we recommend making it and eating it within the week.
We wouldn’t keep this in the freezer for longer than a week, because it can lose it’s creamy texture and become more icy.
For best results, we recommend eating it within 7 days and not thawing and re-freezing.
watch how to make another delicious citrus dessert, here:
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the best way to crush the oreos:
For this recipe, we recommend crushing the Oreo’s, depending on how you prefer them. If you like them to be a little thicker, or in larger pieces, we recommend crushing them with hammer or rolling pin.
If you like your crust a little more thin, we recommend blending them in a food processor, or blender.
Both will taste delicious. I am all about fast, so I usually make mine in a food process or blender, for a more fine crust.
Related recipe: looking for a lemon fluff with graham cracker crust? Try our chilled (not frozen!) lemon fluff – it has a cheesecake layer!
looking for more lemon desserts? here are a few of our favorite:
- Easy Lemon Berry Tarts
- Lemon Blueberry Breakfast Cake
- Easy Lemon Sheetcake
- No Bake Lemon Cookie Truffles
- Lemon Bar Cookie Cups
Frozen Lemon Fluff Dessert
- 3 ounces lemon jello 1 box
- 1 cup sugar
- 1¾ cups boiling water
- ¼ cup lemon juice
- 2½ cups lemon oreos crushed
- 12 ounces evaporated milk 1 can
- 1 lemon sliced for garnish
- zest of lemon for garnish
- 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.
- We wouldn’t keep this in the freezer for longer than a week, because it can lose it’s creamy texture and become more icy.
- Large Bowl
- Medium Bowl
- 9x13 Inch Baking Dish
Recipe adapted from: Taste of Home
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