Double Lemon Delights Food

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

DOUBLE LEMON BARS

Steps:

• Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.
• Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.
• Cut into 24 bars. Sift powdered sugar over top before serving.

LEMON DELIGHT DESSERT

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.

LEMON DELIGHT

Steps:

• Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 325° F. Lightly butter two 15 × 11-inch baking pans, cut parchment or wax paper to fit over the bottoms, and butter the parchment paper. Sprinkle flour over the parchment and tap it around to cover the butter evenly. Tap out any excess flour. Prepare the Sponge Cake batter as described on page 365. Divide the batter between the two pans, spreading it into an even layer that reaches into the corners of the pans. Bake until the cake is light golden and the center springs back when poked lightly with a finger, about 20 minutes. Remove and cool in panson wire racks 15 minutes. Invert the cake pans onto the racks. Carefully lift the pans and peel off the parchment paper. Cut eight 3-inch circles from each cake with a biscuit cutter or glass. Set the cake circles aside.
• Remove the yellow zest from the lemons in long strips with a vegetable peeler. (Avoid removing the white pith under the zest; it will make the pastry cream bitter.) Squeeze the juice from the lemons and set aside. Pour 1 1/2 cups of the milk into a heavy saucepan and toss in the lemon zest. Heat over medium heat just until bubbles form around the edge of the saucepan. Whisk granulated sugar, cornstarch, salt, and remaining 1/2 cup cold milk together in a small bowl until the cornstarch is dissolved. Ladle about half the hot milk into the cornstarch mixture, whisking constantly until the sugar is dissolved. Scrape the cornstarch mixture into the saucepan, increase the heat to medium, and cook, stirring constantly and paying special attention to the bottom and corners of the pan, just until the mixture comes to a boil and thickens, about 3 minutes. Remove the pan from the heat, drop the yolks and egg into the same small bowl used above, then pour about half the thickened milk mixture slowly into the yolks, whisking constantly. Scrape the mixture into the saucepan and return pan to the heat. Stir constantly, until the pastry cream thickens further, 3 to 4 minutes. Strain the pastry cream into a bowl and beat until smooth and creamy. Set aside to cool, with a piece of plastic wrap pressed directly to the surface of the pastry cream. Beat in the lemon juice. Chill thoroughly.
• Stir water and granulated sugar together in a small saucepan over medium heat until the sugar is dissolved and the syrup comes to a boil. Pour into a heatproof bowl and stir in 1/2 cup Limoncello.
• Remove the zest from the lemons in wide strips with a vegetable peeler. Pour the Limoncello, white wine, and granulated sugar into a small saucepan. Toss in the lemon zest and bring to a boil, stirring to dissolve the sugar. Stir the potato starch and the water together in a small bowl until the starch is dissolved, then stir into the boiling liquid. The sauce will thicken immediately. Lower the heat so the sauce is simmering, and cook, stirring, until the sauce is thickened further, about 5 minutes. Strain the sauce into a small bowl and cool to room temperature.
• Whip the heavy cream in a chilled bowl until it forms stiff peaks. Fold the whipped cream into the chilled pastry cream with a rubber spatula. Pour the lemon syrup into a wide, shallow bowl. Dip eight of the sponge-cake circles in the syrup for a second or two. Arrange the circles, dipped side up, on a wire rack set over a baking sheet. Spread 1/4 cup of the pastry cream over each cake circle. Dip the remaining cake circles in the remaining syrup, and center them, dipped side up, over the pastry cream. Top with the remaining pastry cream, dividing it evenly and spreading the cream into a dome. Place the baking sheet in the refrigerator and chill thoroughly. The delizie can be prepared to this point up to 1 day in advance. Cover them securely with plastic wrap.
• Stir the confectioners' sugar, water, and corn syrup together in a small saucepan. Stir over the lowest heat possible until the mixture is smooth and an instant-reading thermometer registers 95° F. (Alternatively, you can dip the bottom of the saucepan in very hot water until the fondant reaches the desired temperature.) Pour or drizzle the fondant over the chilled cakes slowly, to enrobe them completely. The coated cakes can be refrigerated for up to 1 day, but after that the fondant will begin to melt. Serve chilled, spooning some of the Limoncello sauce around each one.