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!
Why You'll Love This Recipe
- Authentic lemon flavor from fresh lemon juice!
- Light, fluffy, and creamy homemade lemon jello!
- No jello mixes or lemon pudding mixes with artificial flavors or dyes!
- This side dish also makes a tasty dessert!
- Cool Whip - 2 Cups of freshly whipped cream can be substituted. See here on How To Whip Heavy Cream.
- Butter - I used salted butter. If using unsalted butter, add ½ teaspoon salt to the recipe with the sugar.
- Eggs - You will use the whole egg, not just the yolks.
- Lemons - This recipe uses fresh lemons for the lemon juice and for the fresh lemon zest.
Step by Step Instructions
- Bring the butter, sugar, fresh lemon zest, and fresh lemon juice to a boil in a small pot.
- See here for How to Zest a Lemon or How to Juice a Lemon without a Juicer!
- 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 over medium heat.
- Once the lemon curd comes back to a simmer, 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.
- Scoop the chilled lemon curd into a large bowl and beat just completely smooth.
- Beat half the cool whip into the lemon curd.
- Fold in the rest of the cool whip into the chilled lemon curd.
- Serve immediately or chill until serving.
- You can serve it in one big bowl or in individual cups garnished with fresh lemon slices and mint leaves!
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
- 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 teaspoon Unflavored Gelatin Powder
- 2 Large Eggs
- 16 oz Cool Whip 2 x 8 oz containers
- Add the sugar, butter, fresh lemon juice, and fresh lemon zest to a small pot.
- Bring to a boil.
- While the ingredients 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 cups 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.
- 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.
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