Best Lemon Jello Fluff Pie 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.

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

LEMON JELLO FLUFF

Steps:

• 1. Cut cream cheese into small squares.
• 2. Drain pineapple,keeping juice. Bring juice to boil, and add to dry jello.
• 3. Using a mixer add pineapple and cream cheese to jello.
• 4. Refrigerate until partially set. Fold in cool whip and refrigerate, till ready to serve. at least an hour.

MILE HIGH LEMON PIE (JELLO EASY)

Steps:

• 1. MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
• 2. BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
• 3. MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
• 4. PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
• 5. Pour immediately into prepared pie shell.
• 6. Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.

LEMON FLUFF PIE

Steps:

• Whisk together the sweetened condensed milk and the lemon juice until well combined.
• Fold in the whipped topping until smooth and creamy.
• Pour mixture into graham cracker pie crust, and refrigerate until ready to serve.
• Optional: Pie can be garnished with additional whipped topping or sliced fresh strawberries.

LEMON FLUFF JELLO RECIPE - (5/5)

Steps:

• Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.

LEMON FLUFF PIE RECIPE

Steps:

• Chill Jello until the consistency of an unbeaten egg whites. Fold yogurt and cool whip and pour into crust. Chill and refrigerate until firm.

LEMON FLUFF PIE

Steps:

• Bake your pie shell until golden brown; cool completely.
• In medium saucepan, combine sugar and cornstarch; mix well.
• Stir in water, lemon juice and egg yolks.
• Cook over medium heat until mixture boils and thickens, stirring constantly.
• Boil one minute, still stirring.
• Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
• In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
• Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
• Serve with extra whipped cream.