Easy Lemon Cream Dessert Food

EASY LEMON CREAM PIE

Steps:

• In a bowl, add lemon creme filling (or homemade lemon curd), lemon zest, and lemon juice. Blend until fully incorporated.
• In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter. (If desired, reserve 1/2 cup whipped cream for garnish, add 1/2 Tbs powdered sugar to sweeten).
• Fold lemon mixture into whipped cream.
• Scoop and smooth lemon cream into 9" graham cracker crust.
• If desired, pipe reserved whipped cream on top and add small wedges of lemon as a garnish.
• Enjoy immediately, freeze for later or store in the fridge until ready to serve.

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.

LEMON TRIFLE DESSERT

Steps:

• Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
• Prepare pudding according to package directions.
• Make this homemade lemon curd recipe, or buy a jar at the store.
• In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
• Repeat layers in the same order.
• Cover and refrigerate for a couple hours (or overnight.)
• Top with lemon zest and a couple mint leaves, if desired.
• Scoop and serve!

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.

EASY LEMON TRIFLE

Steps:

• Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
• In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
• Refrigerate the mixture for 1 hour or until syrupy.
• Once syrupy, mix in cream. Beat until cream slightly mounds.
• Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
• Cut the cake in small cubes before assembling the trifle.
• Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
• Top my lemon trifle with a twist of lemon peel.
• Refrigerate until ready to serve.

NO BAKE LEMON CHEESECAKE RECIPE

Steps:

• Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
• Press the crumb mixture into the bottom of a 9x13-inch baking pan (don't pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
• Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
• Cool the gelatin in the refrigerator for about 20 minutes, until it's thick but not set.
• In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
• Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
• Stir in the whipped topping.
• Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
• Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
• Refrigerate until set, 30-60 minutes.
• Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.

LEMON CREAM (LEMON CURD WITH MILK)

Steps:

• In a small mixing bowl combine together the cornstarch and eggs using a whisk.
• Add milk to a saucepan and heat until steamy hot. Then turn the heat off and set aside.
• Add the lemon zest, lemon juice, and sugar to a small cooking pot and heat over medium-high heat. Once it gets to a simmer stir constantly with a whisk until sugar dissolves completely. Take the pot off the heat.
• Place the bowl with the cornstarch and eggs next to the pot with the lemon juice. Add a dampened sponge cloth under the bowl to keep it in place. NOTE: Cornstarch tends to sink to the bottom of the bowl so give it a good stir first.
• Start pouring the hot lemon juice into the cornstarch and egg mixture very slowly while stirring constantly with a whisk. Once you have incorporated it all, transfer everything back into the cooking pot.
• Pour in the hot milk as well and turn the heat on to medium.
• Keep stirring with the hand whisk until the cream thickens. Once the consistency of the cream gets to the point that it looks like plain yogurt the cream is ready. Turn the heat off and transfer the cream into small bowls or jars of your preference. It will yield about 6 small bowls.
• Let cream reach room temperature and then refrigerate for 4-5 hours before serving.
• Serve with vanilla or cinnamon biscuits, fresh strawberries or other red fruit or keep it simple and serve as is!

LEMON CREAMS RECIPE

Steps:

• Heat the cream, sugar and lemon zest in a pan over a medium heat until it almost boils. Reduce the heat to low and cook gently for 3 mins, until the sugar dissolves.
• Take off the heat and stir in the lemon juice. Pour through a sieve into a jug, then pour into shot glasses. Cool, then chill for a couple of hours or more. Decorate with lemon parings, cut into fine strips. Serve with lemon shortbread.