Hey there lemon lovers! I've got the perfect jello salad for you! This smooth, creamy lemony salad will make your taste buds pop and mouth water!
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Why Choose This Recipe
- Authentic Lemon Flavor
- Light, fluffy and creamy
- Goes well with Salads or Sandwiches!
Ingredient Notes
- Cool Whip - 2 Cups of freshly whipped heavy cream can be substituted.
- Butter - both salted and unsalted butter work fine.
Step by Step Instructions
- Bring the butter, sugar, fresh lemon zest, and fresh lemon juice to a boil.
- Mix the unflavored gelatin with the cold water to soften the gelatin.
- Whisk the softened gelatin into the boiling ingredients.
- Crack the eggs into a small bowl or measuring cup.
- Temper the eggs with the hot liquid from the pot by whisking the eggs vigorously while trickling the hot liquid into them.
- Once all the hot liquid has been added to the eggs pour it back into the pot.
- Bring to a simmer.
- Once the lemon curd back to a simmer and cook until it coats the back of a spoon.
- Remove from heat and chill.
- I like to put the pot over ice to cool the lemon curd faster.
- Beat the chilled lemon curd well to make it smooth.
- Beat half the cool whip into the lemon curd.
- Fold in the rest of the cool whip into the chilled lemon curd.
- Serve or chill until serving.
Recipe FAQs and Expert Tips
Place the pot of hot lemon curd over a container filled with ice. Stir occasionally to help it cool faster.
3 to 4 days
No, use the whole egg. Whites and yolks.
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Fluffy Lemon Jello Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes (not including chilling time)
- Yield: 8-10 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Description
Hey there lemon lovers! I've got the perfect jello salad for you! This smooth, creamy lemony salad will make your taste buds pop and mouth water!
Ingredients
- ⅔ Cup Sugar
- 6 Tbs. Butter
- ½ Cup Fresh Lemon Juice ((this takes about 3 average sized lemons))
- 2 Tbs. Lemon Zest
- 1 Tbs. Cold Water
- 1 tsp Unflavored Gelatin Powder
- 2 Large Eggs
- 2 (8 oz) containers Cool Whip
Instructions
- Add the sugar, butter, fresh lemon juice and fresh lemon zest to a small pot.
- Bring to a boil.
- While the ingredient in the pot are heating, soften the unflavored gelatin in the tablespoon of water.
- Once the ingredients in the pot are boiling, add the softened gelatin to it and whisk until it's dissolved.
- Crack eggs into a small bowl or 2 measuring cup and whisk to beat.
- Pour the hot lemon liquid from the pot into the eggs in a slow stream while whisking vigorously until all the hot liquid has been added.
- Pour back into the pot and simmer until it thickens enough to coat the back of a spoon.
- Remove from the heat and pour into a container and refrigerate until chilled through. This will take about 3-4 hours.
- Put the chilled lemon curd in a mixing bowl and beat with beaters until it is smooth.
- Beat one container of cool whip into the lemon curd until smooth and well incorporated.
- Fold in the second container of cool whip.
- Serve or chill until you're ready to serve.
Notes
- To chill the lemon curd quickly place the hot pan of curd over a container filled with ice.
- You can substitute 4 cups of whipped heavy cream for the cool whip. You will need to whip 2 cups of cream to stiff peaks.
Keywords: lemon, jello salad, old fashioned jello salad
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Sue Smith
Can this be made a day ahead of time?
Mindee
Yes, it can be 🙂
Susan Gemmell
Could someone cheat and just buy lemon curd and mix with whip cream and get the same effect? Curious because I have some excellent lemon curd that I have already purchased.
Mindee
Yes, that's totally fine.
Arlene Dabrowski
Can you use whipping cream in place of cool whip?
Mindee
Yes, you will need to whip 2 cups of cream to replace the cool whip.