Lemon Fluff Square is a very light and refreshing citrus dessert that is a tasty way to complete your meal.  This gluten free summer dessert loaded with citrus flavour will quickly become a staple in your home!

This easy dessert recipe is a cool treat on a hot summer day but can be served any time of the year as the light finale to a full dinner menu.

This light citrus dessert serves 12 to 16 people depending on serving size.

Each mouthful of Lemon Fluff Square provides a cool refeshing burst of light and fluffy lemon.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making Lemon Fluff Square I separated three large eggs and set the whites aside for later.  I put the egg yolks in a microwave safe pyrex 8 cup measuring cup.

Then I added some cold water to the egg yolks and stirred them well.

Next I added in one envelope of lemon pudding and pie filling mix.

I used a wire whisk to stir the lemon pie filling in until it was all incorporated.

Then I added 2 cups of boiling water and stirred again to combine.

Once the mixture was well blended I put it in the microwave on High power for 2 minutes and cooked it until it boiled and thickened, stirring twice while it cooked.

After removing the lemon pudding from the microwave I placed it in the fridge to cool.  I stirred it every 5 minutes for about 15 minutes.  I wanted to be able to touch the bottom with my hand and it not be too hot.

While the lemon pie filling was cooling in the fridge I prepared the crust by combining some gluten free graham cracker crumbs and some margarine in a mixing bowl.

I used a fork to stir the crumbs and margarine together until the mixture was crumbly and the margarine was all incorporated.

Then I sprayed a 9″ x 13″ baking pan with cooking spray and spread most of the crumb mixture evenly on the bottom.

I pressed the crumbs down firmly to form a solid base.  I reserved 1/4 cup of the crumbs to sprinkle onto of the Lemon Fluff Squares later.

Next, I retrieved the egg whites I had set aside earlier.

I beat them with an electric hand mixer until stiff peaks formed.

When I could touch the bottom of the pyrex measuring cup, the lemon pudding was in, I removed it from the fridge and used a large spatula to fold in the beaten egg whites.

Once combined I spread the lemon fluff mixture evenly over the graham cracker base in the baking pan.

Then I sprinkled the reserved graham crumbs over top of the lemon mixture.  I also had some lemon zest available so I added that to the top as well.

I put it in the fridge to chill and firm up for about 1 hour before serving.

This easy dessert recipe is best served cold and any remaining square should be refrigerated.

Melt in your mouth Lemon Fluff Square provides a refreshing burst of flavour on a warm day!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Squares and Bars For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Lemon Fluff Square:

• 3 large eggs, separated
• 1/3 cup cold water
• 7.5 oz lemon pie filing (1 envelope)
• 2 cups boiling water
  Base:
• 10.5 oz gluten free graham crumbs (300 grams)
• 5 tbsp margarine
• 2 tbsp lemon zest (optional)

How to Make Lemon Fluff Square:

1. Spray a 9″ x 13″ pan with cooking spray.
2. Crack the eggs and separate the yolk and the whites. Set aside the whites.
3. Add the cold water to the 3 egg yolks and stir.
4. Pour in the lemon pie filling powder and stir to combine.
5. Pour in the boiling water and stir.
6. Microwave on high power two minutes or until mixture boils and thickens, stirring twice.
7. After removing from the microwave place in fridge to cool until your hand can touch the bottom. About 15 minutes. Stir every 5 minutes.
8. While lemon pudding is cooling prepare the crust by combining the gluten free graham cracker crumbs with the margarine in a mixing bowl. Use a fork to combine until crumbly and margarine is incorporated.
9. Sprinkle the crumb mixture evenly into the prepared pan and press it down firmly. You can reserve 1/4 cup of crumbs to sprinkle on top of the lemon fluff if you prefer.
10. Now take the egg whites and beat them with an electric hand mixer until stiff peaks form.
11. Remove the lemon pudding from the fridge and fold in the beaten egg whites.
12. Spread lemon mixture evenly over the crumbs in the baking pan.
13. Sprinkle reserved graham crumbs over top of lemon and lemon zest as well if you are using it.
14. Refrigerate for at least an hour before serving.
15. Slice, serve and enjoy!