LEMON CREAM
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Provided by Tammy
Categories Desserts Frostings and Icings Lemon
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g
NO-BAKE LEMON CREAM TART
Categories Citrus Dessert Freeze/Chill Lemon Spring Summer Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Melt 6 tablespoons butter in medium skillet over medium-high heat. Whisk in brown sugar. Whisk until mixture bubbles thickly, about 2 minutes. Mix in cracker crumbs; stir 1 minute. Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cool crust completely.
- Pour milk into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well. Whisk in eggs, then remaining 4 tablespoons butter. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Let stand until beginning to set, about 10 minutes. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day.
- Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart. Serve immediately or chill up to 4 hours.
LEMON CREAM TORTE
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TORTE
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.
Nutrition Facts :
FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING
They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!
Provided by yooper
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- For Cake: Preheat oven to 350.
- Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
- Combine first 6 ingredients in large bowl.
- Beat until smooth, about 2 minutes.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 28 minutes.
- Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes.
- Remove pan sides.
- Using serrated knife, cut each cake horizontally in half.
- Place 1 cake layer, cut side up, on platter.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Top with second cake layer, cut side up.
- Spread with 1/4 cup preserves, then 3/4 cup frosting.
- Repeat with third cake layer.
- Top with fourth cake layer, cut side down.
- Spread remaining frosting over top and sides of cake.
- Press almonds onto sides of cake.
- Chill until frosting sets, about 2 hours.
- (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
- Add remaining ingredients and beat until well blended, about 2 minutes.
Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3
FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING
Provided by Phyllis A. Jones-Rubenstein
Categories Milk/Cream Egg Dessert Bake Lemon Almond Chill Jam or Jelly Bon Appétit New Mexico
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
- Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
LEMON CREAM CHEESE TORTE
I usually make my own cherry pie filling using tart cherries. I also make a raspberry filling that is very good on this torte. This is a recipe that I have used for years and I don't remember where I got it from.
Provided by 55tbird
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients in a 9x13 pan.
- Press down and micro on high for 2 to 2 1/2 minutes.
- Cool.
- Dissolve jello in hot water and chill until slightly thickened.
- Cream sugar with cheese; add vanilla and jello; whip until well mixed.
- Whip the cold milk until thickened and add to jello mixture.
- Beat all ingredients with mixer until thick and smooth.
- Pour into prepared graham crust in the 9x13 pan.
- Refrigerate until set.
- Top with pie filling.
Nutrition Facts : Calories 393.2, Fat 16.1, SaturatedFat 9.3, Cholesterol 42.3, Sodium 291.1, Carbohydrate 57.7, Fiber 0.8, Sugar 35.7, Protein 5.6
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