Creamy Lemon Tamarind Dessert Food

CREAMY LEMON-TAMARIND DESSERT

Steps:

• Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold juice. Reserve 1-1/2 cups of the gelatin; place in small bowl. Let stand at room temperature. Pour remaining gelatin into eight dessert dishes. Refrigerate 1 hour or until set but not firm (gelatin should stick to finger when touched).
• Beat cream cheese in medium bowl with wire whisk until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin layer in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

LEMON CREAM DESSERT

Steps:

• In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

TAMARIND CREAM PIE

Steps:

• Prepare the crust: Heat oven to 350 degrees, and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs and butter. Transfer mixture to a 9-inch pie plate, and press it into an even layer on the bottom and up the sides.
• Place pie plate on a rimmed baking sheet, and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
• Meanwhile, prepare the filling: Halve the orange and squeeze the juice from one half. You should have 1/4 cup. If not, squeeze some juice from the other half. Reserve squeezed halves for zesting for garnish.
• In the bowl of an electric mixer, using the whisk attachment, beat egg yolks until pale and fluffy, about 5 minutes. Turn the mixer to low and slowly add condensed milk, scraping sides if needed. Whisk in tamarind and orange juice until just combined, then whisk in the lemon or lime juice and salt.
• Scrape mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to 1 day.
• Just before serving, make the topping: In the bowl of an electric mixer, using the whisk attachment, beat together cream and confectioners' sugar until thick and fluffy. Dollop whipped cream on cooled pie. Finely grate the zest from one of the reserved orange halves over the top of the pie, and serve.

LEMON CREAM

Steps:

• Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
• Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
• Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

EASY LEMON CREAM DESSERT

Steps:

• Whip the heavy cream.
• Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
• Fold in the whipped cream.
• Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
• Place in fridge to chill.