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Free Books / Cooking / Mom's Best Recipes Vol 1 / |  |
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75 - Lemon Flip |
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Free Books / Cooking / Mom's Best Recipes Vol 1 / | |
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75 - Lemon Flip |
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(by Aunt Betty [Herman] Arnold)
1 - 3oz. package lemon Jell-O
1 lemon (lemons can be frozen in a plastic bag; when you're ready to use them, put each lemon in microwave for 1 minute on high and then it's ready to use)
1 cup white sugar
1 1/4 cups boiling water
1 - 12oz. Carnation milk (refrigerate overnight before using)
1 box graham cracker crumbs (or can you break up graham crackers in a Ziploc bag and roll with a rolling pin--they taste much better)
Refrigerate the can of Carnation milk overnight. Cut the lemon in half. Use a lemon squeezer and squeeze out the juice. Throw the seeds away. Use a grater and grate the lemon rind. In a bowl that will withstand boiling water, add Jell-O, sugar, lemon juice, grated lemon rind, and boiling water. Mix with a spoon until the Jell-O is dissolved. Let cool and then refrigerate until it starts to gel. In the mixer, beat the Carnation milk until it comes to a peak and then add the lemon Jell-O mixture to the beaten Carnation milk. Mix until smooth. In a small glass cake dish (about 7 x 11) cover the whole bottom with graham cracker crumbs. Pour the whole Jell-O/Carnation milk mixture on top of the graham cracker crumbs. Cover the whole top with more graham cracker crumbs. Refrigerate overnight. The next day, cut and serve.
Continue to:
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, cookies, side dish, pudding, beverage, dessert, soup, food
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