Lemon Flip


  • 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.

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