Lemon Meringue Fluff

Lemon Meringue Fluff

from southernliving.com
Dessert
70 min
10 servings

This no-bake lemon meringue fluff recipe is bright and zesty. It delivers on the flavors of the classic pie, but you won't have to turn on the oven.

Ingredients

  • 1pkg. vanilla instant pudding and pie filling (such as jell-o)
  • 1 ¾ cupswhole milk
  • 1 ½ cupscold heavy whipping cream
  • ½ cup(about 2 oz.) unsifted powdered sugar
  • 1 cuplemon curd (from 1 [12-oz.] jar)
  • 2 tsp.grated lemon zest plus 2 tbsp. fresh juice (from 1 medium lemon)
  • 2 cupsminiature marshmallows (from 1 [10.5-oz.] bag)
  • 2 cupscoarsely crushed lemon shortbread cookies (from 1 [8.5-oz.] pkg.), divided
  • 2 cupsmarshmallow creme (from 1 [16-oz.] jar)

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Whisk together pudding mix and milk in a large bowl until well combined, about 1 minute. Let stand until beginning to thicken, about 5 minutes.

  3. 3

    Beat together cream and powdered sugar in a separate large bowl with an electric mixer fitted with the whisk attachment on medium-high speed until very stiff peaks form, 2 to 3 minutes. Set aside. Whisk together lemon curd, lemon zest, and lemon juice into thickened pudding mixture until smooth; fold in whipped cream until well combined.

  4. 4

    Gently fold in marshmallows and 1 3/4 cups of the crushed lemon cookies.

  5. 5

    Spoon mixture into a large bowl; spoon marshmallow creme evenly over top. Cover with plastic wrap and refrigerate until set, at least 1 hour or up to 24 hours. If desired, use a kitchen torch to toast the marshmallow creme until golden brown.

  6. 6

    Sprinkle with remaining 1/4 cup crushed lemon cookies. Serve chilled.