LEMON ICE
Pucker up for this sweet-tart treat. The delicious lemon dessert is a perfectly refreshing way to end a summer meal...or any meal, for that matter. -Concetta Maranto Skenfield, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.
Nutrition Facts : Calories 279 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (67g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY RHUBARB SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
STRAWBERRY RHUBARB TORTE
This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.
Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g 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 :
FROZEN LEMON TORTE
A Passover recipe from Aish.com. Looks refreshing. Haven't tried it yet. Cooking time is mostly freezing time.
Provided by Sarah Chana
Categories Frozen Desserts
Time 6h20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers.
- In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth.
- Add lemon juice, rind and sugar, and beat lightly.
- Cook until thick, stirring constantly. Cool.
- Fold in cream, which has been whipped.
- Pour into prepared pan.
- Freeze at least 5 hours.
- Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake.
- Place under broiler briefly until lightly browned.
- Return to freezer.
- Remove one hour before serving.
Nutrition Facts : Calories 522.7, Fat 28.1, SaturatedFat 15.8, Cholesterol 334.1, Sodium 115.1, Carbohydrate 61.1, Fiber 0.4, Sugar 46.8, Protein 8.7
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