LEMON LADYFINGER DESSERT
We whipped up this rich and creamy treat just for your Easter dinner. Five ingredients and 20 minutes are all you need to make this impressive dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside. , In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.
Nutrition Facts : Calories 396 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 4g protein.
LIMONCELLO TIRAMISU
This delicious no-bake Limoncello Tiramisu is easy to make and the perfect make-ahead dessert. Creamy and rich, this Italian lemon dessert treat is sure to be your new favorite way to make tiramisu.
Provided by Angela Allison
Categories Dessert
Time 4h20m
Number Of Ingredients 12
Steps:
- In a large bowl using a handheld mixer, cream together the mascarpone, ¼ cup lemon curd, ¼ cup limoncello, and the juice and zest of one lemon. Set aside.
- In another bowl using a handheld mixer, cream together the heavy whipping cream and powdered sugar until mixture thickens into peaks.
- Use a rubber spatula to gently fold the whipped cream mixture into the mascarpone mixture. Set aside.
- To make the soak, bring sugar and the juice and zest of three lemons to a boil. Reduce to a simmer and cook for 2 minutes. Turn off the heat and pour in ⅓ cup limoncello.
- To assemble, take the ladyfingers and dip them in the soak mixture, allowing them to soak up the liquid until softened but not mushy. Repeat with half of the ladyfingers laying them to fit in the bottom of the baking pan, cutting to fit if necessary.
- Gently scoop on half of the mascarpone mixture and spread over the ladyfingers. Repeat the layers with the remaining soaked ladyfingers, ending with the other half of the mascarpone filling.
- To make the drizzle, thin out ¼ cup of lemon curd with either a tablespoon of limoncello, or remaining soak. Whisk and then carefully drizzle over top of the tiramisu.
- Cover and refrigerate for at least 4 hours or up to a day before serving.
Nutrition Facts : Calories 526 kcal, ServingSize 1 serving
LEMON TRIFLE
I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.
Provided by Toi
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
- Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
- Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.
Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g
LEMON TRIFLE
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
- Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Nutrition Facts : Calories 569 g, Fat 43 g, Protein 6 g
HOMEMADE LEMON LADYFINGER DESSERT
I have many fond memories of visiting the farm and watching my mother-in-law make this pretty dessert for her bridge parties. It's a delicious and light finale to any luncheon or dinner.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until slightly thickened, about 45 minutes., Beat in cream and extract until cream mixture mounds slightly, about 10 minutes. Fold in lemon zest. Split ladyfingers and arrange upright around the edge of a 2-1/2-qt. serving bowl (about 8-in. diameter). Set aside any unused ladyfingers for garnish or another use. , Pour cream mixture into bowl. Garnish with remaining ladyfingers and, if desired, lemon zest strips. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 274 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 50mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TIRAMISU TRIFLE
Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
- Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
- To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
- Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
20 SIMPLE LADYFINGER DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ladyfinger dessert in 30 minutes or less!
Nutrition Facts :
LEMON LADYFINGER TRIFLE
Another switcheroo using Cool Whip instead of whipping cream. This is a great place to try recipe #130433 !
Provided by Ma Field
Categories Dessert
Time 3h
Yield 3 Cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Soak ladyfingers in wine. Let stand five minutes. Place 5 ladyfingers in 2 quart dish.
- Top with 1/3 Cup lemon curd then half the Cool Whip. Repeat the layer.
- Top with remaining 1/3 Cup lemon curd.
- Refrigerate 3 hours before serving.
Nutrition Facts : Calories 203.6, Fat 11.2, SaturatedFat 8.8, Cholesterol 40.5, Sodium 37.4, Carbohydrate 20.2, Fiber 0.2, Sugar 13.5, Protein 2.4
LADYFINGER LEMON DESSERT
Tawana Flowers of El Macero, California shared the recipe for this light, airy dessert.
Provided by Allrecipes Member
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Pour milk into a small metal mixing bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-in. springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.
- Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 31.6 g, Cholesterol 28.4 mg, Fat 3.4 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 98.8 mg, Sugar 23.8 g
LEMON LADYFINGER DESSERT RECIPE
Provided by á-8989
Number Of Ingredients 8
Steps:
- In a mixing bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until syrupy, about 45 minutes. Add cream and extract; beat until cream mixture mounds slightly, about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around edge oa a 2 1/2 qt serving bowl. Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2-3 hours
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- In a small sauce pan, combine lemon juice, lemon zest, sugar, eggs, and butter. Using a whisk, mix together to melt.
- Cook over medium-low heat until thick enough to hold marks from whisk, and first bubbles appear, about 5-6 minutes. Remove from heat and allow to cool.
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- For the mousse: Place your mixing bowl in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until it’s bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside in the refrigerator until needed.
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- Using a food processor or a rolling pin with a resealable plastic freezer bag, crush cookies until they are a fine crumb. Combine with melted butter and mix to combine. Spread across base of springform pan, pressing down evenly but leaving a gap around the edges for your lady fingers.
- Arrange lady fingers vertically around inside wall of springform pan, with the top of the lady fingers facing out. You may need an extra set of hands. Press crumbs up against base of lady fingers to keep them in place.
- Using a stand mixer with the whisk attachment, beat heavy cream on medium high speed until stiff peaks form. Be careful - there is a fine line between soft peaks and going too far and making butter. Set aside.
- Using stand mixer with paddle attachment, beat cream cheese on medium speed until light and fluffy, 3-4 minutes. Add powdered sugar, mix slowly to combine, then beat for another couple of minutes. Add lemon curd and mix thoroughly.
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