What is the difference between lemon fluff salad and lemon lush salad?

Lemon fluff salad and lemon lush salad are often used interchangeably, but in many regions lush salads have a crust or layered base while fluff salads do not. The Classic Lemon Fluff Salad is a single-layer no-bake dessert made with crushed pineapple, instant lemon pudding mix, whipped topping, mini marshmallows, and coconut. It is served chilled directly from the bowl without any crust.

Why is my lemon fluff salad watery and how can I prevent it?

A watery lemon fluff salad usually results from using cook-and-serve pudding mix instead of instant, or from draining the crushed pineapple. The recipe requires a 20 oz can of undrained crushed pineapple because the pineapple juice is needed for the instant pudding mix to dissolve and thicken properly. Always use instant lemon pudding mix, do not drain the pineapple, and chill the salad for a full hour before serving.

Can I use bottled lemon juice instead of fresh lemon in lemon fluff salad?

Fresh lemon juice and zest are strongly recommended for the brightest flavor, as bottled lemon juice lacks the aromatic oils that zest provides. If you must use bottled juice in a pinch, the flavor will be noticeably less vibrant and you will miss the lemon zest entirely. For the best results, use the juice and zest from one fresh lemon.

How long does lemon fluff salad keep in the refrigerator?

Leftover lemon fluff salad can be stored in a covered container in the refrigerator for up to 2 days. The salad is best served chilled and should not sit out at room temperature for longer than 2 hours, or 1 hour if the outdoor temperature is above 90°F. Freezing is not recommended as the whipped topping and marshmallows become watery and grainy upon thawing.

Classic Lemon Fluff Salad Recipe for Potlucks and Summer Barbecues

Ingredients

Scale

20 oz crushed pineapple, undrained
3 oz instant lemon pudding mix
1 lemon, juice and zest
8 oz whipped topping, thawed
2 cups mini marshmallows
0.5 cup coconut

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Instructions

1-In a large bowl, combine the crushed: In a large bowl, combine the crushed pineapple and lemon pudding mix.
2-Zest one lemon into the bowl, then: Zest one lemon into the bowl, then squeeze in the juice from half the lemon. Stir to combine.
3-Gently fold in the whipped topping: Gently fold in the whipped topping.
4-Fold in the mini marshmallows and coconut: Fold in the mini marshmallows and coconut.
5-Chill for 1 hour in the fridge: Chill for 1 hour in the fridge.
6-Garnish with extra lemon slices, coconut, or: Garnish with extra lemon slices, coconut, or marshmallows before serving.

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Prep Time: 10 min
Cook Time: 0 min
Method: no_cook

Nutrition

Calories: 200kcal