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Lemon Fluff recipe?

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So, all my cookbooks are in storage across the country, and I'm yearning for the Lemon Fluff from my 1950s-era copy of the Joy of Cooking. At least I think that's the vintage I had...It's is a chilled, very fluffy, very lemony dessert pudding. It had lemon juice, sugar, whipped eggs, and unflavored gelatin in it, I think.

Definitely NOT a "Jell-O" dessert (meaning, it didn't have lemon Jell-O powder in it). Anyone else have an old copy of the Joy with this recipe in it? It's long gone from newer editions (I've looked!). Thanks!

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  1. I checked my 60s era version, and I don't see it under fluff, lemon or pudding--have to find an older copy :(

    1. this is the one I have been using for many years.
      1 cup flour
      1 stick margarine
      1/2 cup chopped pecans
      pat in 9x13 pan, bake 350 for 15 mins. Cool

      1-8 oz cream cheese

      1 Reply
      1. re: stumpy602

        not much lemon flavor in there. no gelatin either, or marshmallow, or eggs. and im not sure what to do with the cream cheese. pass.

      2. Not sure how it compares to the Joy of Cooking recipe, but here's a recipe for you:

        Lemon Fluff

        A luscious dessert. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

        SERVES 6 (change servings and units)

        Ingredients
        4 eggs, separated
        1 lemon, juice of (grate rind and reserve)
        1 cup sugar
        3 tablespoons lemon gelatin or 1 tablespoon gelatin powder
        1/2 cup water
        1/2 pint heavy cream
        vanilla wafer, crushed
        Directions
        Beat egg yolks; add lemon juice, rind and 1/2 cup sugar and cook in a double boiler until it thickens.
        Dissolve the lemon gelatin in 1/2 cup hot water or soften the granulated gelatin in 1/4 cup cold water for five minutes, then dissolve in 1/4 cup boiling water.
        Add dissolved gelatin to first mixture as soon as it has cooked until thickened.; mix well and cool until it begins to congeal.
        Lightly butter an 8" square pan and coat bottom and sides with vanilla wafer crumbs.
        Beat with an whisk.
        Whip the cream until soft peaks form.
        Beat egg whites until frothy and add remaining 1/2 cup sugar a tablespoon at a time, beating well between additions.
        Fold carefully into gelatin mixture along with the whipped cream.
        Pour into prepared pan and cover with a light sprinkling of the crumbs.
        Chill until firm.

        1. The OP may hopefully have been reunited with the book a long time ago already, but here's the recipe from my 1952 Joy of Cooking (there's also an "Icy Lemon Fluff", but from the description, this sounds like the one)

          2 Tbsp gelatin
          3 Tbsp water
          4 eggs, separated
          Juice of 2 lemons
          2/3 C + 3 Tbsp sugar
          1/8 tsp salt

          Dissolve gelatin in water. In double boiler, beat yolks & lemon juice until light and fluffy, then gradually add the 2/3 C sugar and the gelatin, beating until slightly thickened. While that's cooling, beat the egg whites wth the salt, gradually adding in the 3Tbsp sugar. Fold into the custard and chill.

          4 Replies
          1. re: another_adam

            From my 1953 edition of Joy of Cooking I find the same recipe, except that the gelatine is listed as 2 teaspoons, not tablespoons.

            1. re: jmnewel

              oops, wow, thanks for catching that! (in fact, when I typed it, it struck me as a lot and I double-checked-- but obviously my eye must have been skipping down to the measurement for the water.. that's what you get for typing things before morning coffee)

              Also, I don't even know if the 'gelatine' in question is the same as the powdered gelatin that one commonly finds now, or whether it was some other form...

            2. re: another_adam

              WHoo-hoo! that's it! thank you SO much--I know I can always count on the 'hounds! Do try it--it's really light and delicious. Like a very fluffy, lemony mousse. And yes, you use regular, unflavored knox gelatine powder.

              1. re: another_adam

                as a novice with gelatine! would you please let me know if you add it to hot or cold water, and I am presuming the yolks and lemon juice are cooked in the dble boiler?? Sorry - am eager to try this recipe as a friend makes something very similar. Thanks.