This easy, no-bake lemonade chiffon dessert will quickly become your favorite go-to dessert for any time of the year. I first tried this delicious lemonade dessert almost 30 years ago when my Mom and I went on a mother-daughter road trip.

One of our stops was a visit with one of my mom’s college roommates. After a lovely day and lunch, we were served this light, fluffy, and heavenly lemonade dessert. I can’t remember much about the visit, but I vividly remember how much I enjoyed this dessert.

Not only is it enjoyable… it’s unforgettable!

Lemonade Chiffon Dessert

What a refreshing no bake lemon dessert for a hot, summer day....or anytime of year when you want easy and delicious!

Ingredients

1 box angel food cake mix (OR use pre-made cake from store. See notes below)
2 cups boiling water
1 6 oz. box lemon flavored gelatin (or 2 3 oz. boxes)
6 ounces frozen lemonade concentrate, thawed
1 1/2 cups heavy whipping cream

Instructions

Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate for about 45 minutes to an hour or until liquid is thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin. It will be like floating clouds at first, but gently continue to fold in until combined. Don't vigorously mix together...you want to keep some "lightness" from the whipped cream.
Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Garnish with an extra dollop of sweetened whipped cream and a lemon slice if desired. Store covered in refrigerator. This dessert is best if eaten within a day or two of making.

Notes

**To save time, feel free to buy a pre-made angel food cake instead of baking one. Look for cake that is between 14-16 oz.

** Be sure to use a LARGE bowl. By the time you fold the whipped cream into the lemon gelatin mixture and then add the angel food cake pieces, you will be overflowing if you don't use a big enough bowl.

If you’re a lemon lover, be sure to check out some of my other lemon recipes. There’s just something about that tart yet sweet combination that is so irresistible.

My lemon blueberry pound cake is one of my most popular recipes. And who can resist a batch of classic lemon squares?

And if no-bake recipes are what you’re looking for, my white chocolate lemon pie should do the trick! I can’t wait to hear your thoughts on this tasty lemonade dessert. I have no doubt this will become a regular recipe in your dessert and entertaining arsenal.

Related: My Favorite Strawberry Cake Recipe

By the way, if you want to really impress, it’s pretty easy to make this into individual desserts too. Use a larger-size ramekin or a pretty footed pudding/fruit cup and you’ll really be taking this lemon chiffon creation to a whole new level!

There’s something so charming about the look of lemons, agree? The shape, the bright color.. .it’s all so HAPPY! So, if you’re not in the mood for incorporating a little touch of lemon into your recipe collection, why not add a bit of lemon into your decor?

I put together a fun collage below that showcases all of the ways you can bring a little lemon sunshine into your life! JUST CLICK ON ANY OF THE IMAGES TO LEARN MORE ABOUT THEM!