3 cups boiling water
2 tablespoons sugar
2 cups half and half
1 cup sour cream
1 teaspoon vanilla
1. Dissolve Jell-O and sugar with boiling water in a medium size bowl until completely blended.
2. Stir in half and half, vanilla and sour cream.
3. Beat all ingredients until smooth.
4. Pour into 1 large or 2 small molds.
5. Chill until firm (overnight or for about 6 hours prior to serving).
6. ENJOY – Lemony, light and very refreshing, spells J-E-L-L-O
Have I told you before how some dishes taste even better 25 years later? If not, I am telling you now. This Creamy Lemon Jell-O dessert recipe was so old it had been typed by me on a typewriter, pre-computer days.
I love to revisit recipes that I loved long ago as much as I love creating new ones. I am not positive who gave this recipe to me, but I think it was Laurie, my friend and neighbor. Sometimes, you just have a craving for something and you have to feed that craving and this time, I was craving this lemon dessert.
I have two very wide, large binders that hold all of my typed recipes, separated alphabetically. The binders are my bibles. It took a long time to organize all the recipes I have written over the years and store them in these binders. If you go to my Banana Bread recipe in the binder, I literally have hand written in, on alternate pages, how to make Banana Bread using various amounts of bananas. Whether it is 1 or 10 bananas, I have the recipe altered on those pages surrounding the original recipe which calls for 2 bananas. All the little notes that cooks make on existing recipes are what can make or break a great recipe. The binders are like gold to me, because I couldn’t replace a lifetime of those cooking notes added to my recipes.
An old recipe is like an old letter, when reading it, a memory of a time and place is remembered and relived all over again and enjoyed!
2 thoughts on “Creamy Lemon Jell-O Mold”
Hi Somebody’s Mom,
I’m not a big mold guy but I like lemon (or chocolate) ices & sorbet. You have any advice on that. Also, paper doesn’t last forever, you should start scanning those valuable handwritten notes for posterity.
That is why my son created this site, Somebody’s Mom. He said, “Mom, your recipes need to be on the computer and not in a book!”
I am so grateful he got me started, now I have to keep going and start scanning those valuable cooking notes into the computer.
p.s. Charlie, also, thanks for all your wonderful comments.