Only 3 ingredients to DELICIOUSNESS!
Spring has arrived, and what better way to celebrate than with a dessert that screams sunshine and happiness? Lemon Fluff Pie is a perfect treat to indulge in on a sunny day. This refreshing pie is bursting with lemony goodness that will tantalize your taste buds.
The secret to this recipe’s deliciousness lies in the combination of fluffy lemon filling, luscious lemon curd, and a lemon cookie crust. The lemon zest adds a pop of flavor to the pie, making it an exciting game of “Where’s Waldo,” but much more enjoyable.
One of the best things about this dessert is that it can double as a frozen treat. As we approach summer, this pie will help you cool off and enjoy a slice of lemony heaven.
Here’s what you’ll need to make Lemon Fluff Pie:
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To make Lemon Fluff Pie, you’ll need to start by chilling a small can of evaporated milk overnight. Once it’s cold, use an electric beater to whip the evaporated milk until it thickens and forms peaks like cream. Then, pour a can of sweetened condensed milk into the bowl with the evaporated milk and slowly blend them together. Add half a cup of freshly squeezed lemon juice and continue to blend until the mixture is smooth. Next, pour the lemony mixture into a graham cracker crust (you can use store-bought or your favorite homemade crust). Finally, chill the pie for several hours before serving it with a dollop of whipped cream. Just remember that the evaporated milk will only thicken like cream if it gets cold, so be sure to chill it overnight before starting the recipe.
How to prepare the Lemon Fluff Pie:
Ingredients:
- 1 small can evaporated milk
- 1/2 cup fresh squeezed lemon juice
- 1 can sweetened condensed milk
- 1 graham cracker crust (store-bought or homemade)
Directions:
- Begin by refrigerating the evaporated milk for the entire night. This step is essential to ensure the milk reaches the right consistency for whipping.
- When the evaporated milk is thoroughly chilled, pour it into a large bowl. Using an electric mixer, whip the milk on a high setting. Continue whipping until the milk thickens significantly and achieves a peak-forming texture, akin to whipped cream. This process might take some time, so patience is key.
- Next, gently introduce the sweetened condensed milk into the same bowl containing the whipped evaporated milk. Use a folding motion to blend these ingredients carefully and slowly. This gentle blending is crucial to maintain the airy texture of the whipped milk.
- Once the milks are blended, gradually add the fresh squeezed lemon juice. Continue to blend the mixture slowly and steadily. The lemon juice will react with the milks, thickening the mixture further and adding a tangy flavor.
- After achieving a uniform and smooth mixture, pour it into your chosen graham cracker crust. Spread the mixture evenly to ensure a consistent texture throughout the pie.
- Place the pie in the refrigerator to chill. It’s important to let the pie set for several hours to solidify and develop the flavors fully. This chilling process also helps in achieving the perfect sliceable consistency.
- Serve the chilled Lemon Fluff Pie with an optional garnish of whipped cream. The pie is best enjoyed cold, offering a refreshing and creamy dessert experience.
FAQs:
What type of crust works best for Lemon Fluff Pie?
A graham cracker crust is most commonly used for Lemon Fluff Pie, providing a sweet and crunchy contrast to the creamy filling. You can use either a store-bought crust for convenience, or, for an added touch of homemade flavor, you might opt for your favorite homemade graham cracker crust recipe. Additionally, the simplicity of the graham cracker crust complements the tangy lemon flavor well.
How long does it take to prepare Lemon Fluff Pie?
Preparing Lemon Fluff Pie is quick and straightforward, taking about 15 minutes of active preparation. Moreover, you’ll need to chill the evaporated milk overnight before you start. After preparing, the pie should be refrigerated for several hours until it sets, ensuring it’s firm and chilled thoroughly before serving.
Can Lemon Fluff Pie be frozen for later use?
Yes, Lemon Fluff Pie can be frozen, which makes it a convenient dessert to prepare in advance. However, for optimal texture and flavor, it’s advisable to consume it fresh. If you choose to freeze it, cover the pie tightly with plastic wrap or aluminum foil. Furthermore, let the pie thaw in the refrigerator for several hours before serving to maintain the best quality.
Is there a dairy-free alternative for making Lemon Fluff Pie?
While the traditional Lemon Fluff Pie recipe includes dairy products, you can create a dairy-free version using coconut milk as an alternative to evaporated milk and a suitable vegan condensed milk. Moreover, ensure that the graham cracker crust is dairy-free, or opt for a homemade crust tailored to dietary needs.
What are the best toppings for Lemon Fluff Pie?
Whipped cream is the classic topping for Lemon Fluff Pie, enhancing its creamy texture and balancing the tartness of the lemon. Additionally, you might consider garnishing with lemon zest or thin lemon slices for extra flair and a punch of fresh lemon flavor, which complements the sweet and tangy filling beautifully.
Lemon Fluff Pie (3 ingredients)
Ingredients
- 1 small can evaporated milk
- 1/2 cup fresh squeezed lemon juice
- 1 can sweetened condensed milk
- 1 graham cracker crust store bought or your favorite homemade
Instructions
- Chill evaporated milk overnight.
- Using electric beater beat evaporated milk until it thickens and forms peaks like cream would – this can take a while.
- Pour can of sweetened condensed milk into bowl with evaporated milk and slowly blend.
- Add the lemon juice and continue to blend. Pour the mixture into graham cracker crust.
- Chill pie for several hours before serving; serve with whipped cream.
