Lemon Fluff

When it comes to food flavourings, I think lemon sucks. Maybe my nose has been victimized by too much furniture polish, dishwashing detergent, floor cleaner and Lemon Meringue dolls over the years, but I just don’t find anything appealing about it.

So I was less than enthusiastic about making Lemon Fluff. It sounded boring. But then I started making it and, as the cold, evaporated milk foamed up, I had a memory trigger. I'd eaten this before. And then I realized –

I frigging love Lemon Fluff!

Although it doesn’t sound like much, Lemon Fluff is three inches of light, moussey – and yes – lemony heaven. It’s perfect for summer eating and guaranteed to shine a light in the dimmest of church basements. Lemon, thou art redeemed.

1 package lemon JELL-O powder

1 ½ cups boiling water

4 tablespoons lemon juice

Rind of 1 lemon

¼ cup sugar

1 can Carnation evaporated milk (real cold)

¼ cup sugar

1 cup graham crumbs

A little butter

Mix together ¼ cup sugar, the graham crumbs and butter. Press into bottom of an 8"x8” pan, saving a few crumbs for top. Mix JELL-O powder and boiling water. Cool slightly. Add the lemon juice, rind and ¼ cup sugar. Cool in refrigerator until syrupy. Beat can of Carnation milk. Beat again and add the JELL-O mixture. Continue beating until stiff. Pour over crumb crust and sprinkle with reserved crumbs.

Source: Cooking with Durham County Junior Farmers, 1979