Lovely Lemon Fluff Salad

This lovely lemon fluff salad is fluffy, creamy and is bursting with lemon flavor! A beautiful addition to your meals this spring or summer!

Lemon is one of my favorite flavors.  As we enter the time of year when we make more salads I decided I wanted a lemony salad.  This lovely lemon fluff salad takes a little bit of planning to accommodate the making and chilling of the lemon curd and the salad, but all in all is pretty easy.  I loved how creamy this turned out!  I shared this at a family easter dinner on Saturday.  It received great reviews and was even recommended as a dip for fruit.  So, brighten your spring with this deliciously lovely lemon fluff salad.

This salad is pretty straight forward.  Prepare and refrigerate the lemon curd until cold.  Stir it up with a fork until smooth.  Fold the lemon curd into 2 containers of cool whip.  If you want more of a yellow color to your salad, add a couple of drops of yellow food coloring.  Refrigerate for at least an hour before serving.  Garnish with lemon slices and mint leaves if desired.

Lovely Lemon Fluff Salad

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• Author: Mindee's Cooking Obsession
• Prep Time: 15 minutes (plus 4 hours chilling)
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings
• Category: Salad
• Method: Mixing
• Cuisine: American

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Description

This lovely lemon fluff salad is fluffy, creamy and is bursting with lemon flavor! A beautiful addition to your meals this spring or summer!

 

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Ingredients

Lemon Curd

• 2/3 Cup Sugar
• 6 Tbs. Butter
• 1/2 Cup Fresh Lemon Juice ((this takes about 3 average sized lemons))
• 2 Tbs. Lemon Zest
• 1 tsp Unflavored Gelatin Powder
• 2 Large Eggs
• 2 (8 oz) containers Cool Whip

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Instructions

Lemon Curd

1. Add the sugar, butter, fresh lemon juice and lemon zest to a small pot.  Over medium heat, whisk and bring to a boil.
2. Add the unflavored gelatin powder and whisk to dissolve.
3. Crack eggs into a 2 cup measuring cup and whisk to beat.
4. 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.
5. Pour back into the pot and simmer until it thickens enough to coat the back of a spoon.
6. Remove from the heat and pour into a container and refrigerate until chilled through.  This will take about 3-4 hours.
7. Stir the chilled lemon curd up with a fork until smooth.
8. Fold the lemon curd into the cool whip.  Chill for at least at hour before serving.

Have you made this recipe?  Leave me a rating above and a comment below!

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