Lemon Orange Filling Food

LEMON FILLING

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

LEMON FILLING

Steps:

• In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

LEMON ORANGE FROSTING

Steps:

• Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING

Steps:

• Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
• Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
• In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
• To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
• To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

ORANGE CITRUS CAKE FILLING

Steps:

• In a Pyrex or heatproof bowl whisk the eggs very well.
• Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
• Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
• Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
• Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
• Remove pan from heat and add in butter, mixing until melted.
• Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

ORANGE FILLING

Steps:

• Mix sugar and corn starch in double boiler.
• Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
• Remove from heat, add butter and peel.
• Cool.
• Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
• Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
• Cool.

LEMON-ORANGE MERINGUE PIE

Steps:

• Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely.
• Grate lemon and orange peels with zester, making sure not to get any pith.
• Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds.
• Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit.
• Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue).
• Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel.
• Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute.
• Transfer to bowl and cool completely.
• Preheat over to 350.
• Spread filling evenly in crust.
• Using electric mixer beat reserved 3 egg whites and salt until medium peaks form.
• Gradually add 1/2 cup sugar and beat about 3 more minutes.
• Beat in 1/2 teaspoon orange peel.
• Spread over filling and bake until meringue is golden, about 15 minutes.
• Cool and refrigerate 1 hour before serving.

LIME, ORANGE OR LEMON CURD

Steps:

• Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
• Grate the zest very finely, take care that you don’t grate the white pith.
• Squeeze the juice out of the fruit; you will need 150mL.
• Put the rind (zest), butter, sugar and juice in a heatproof basin.
• Stand this over a pan of boiling water and heat until the sugar and butter have melted.
• Lower the heat, you don’t want the water to boil now.
• Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
• Pour into hot jars, when cool label them.
• Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

LEMON FILLING

Steps:

• In a medium-size saucepan, stir together cornstarch and sugar until completely blended and smooth. Add lemon juice, zest and egg yolk, and stir until smoothly incorporated. Add orange juice and 1/3 cup hot water.
• Bring mixture to a simmer over medium heat, stirring. Cook, continuing to stir, until mixture thickens and boils for 1 1/2 minutes. Remove from heat.
• Stir in vanilla. Strain through a sieve into a storage container. Chill for at least 45 minutes, or until cool and slightly thickened, before using. Sauce may be refrigerated for up to 48 hours. Stir well before using.

JELLY ROLL FRUIT FILLINGS, LEMON, ORANGE,PINEAPPLE

Steps:

• Combine granulated sugar, cornstarch and salt in saucepan.
• Gradually stir in cold water until smooth.
• Cook over medium heat., stirring constantly, until mixture boils; boil 1 minute, stirring constantly.
• Remove from heat.
• In a mixing bowl, beat egg yolks; stir about 1/4 cup of the hot mixture into egg yolks.
• Gradually stir egg yolk mixture into hot mixture.
• cook over low heat, stirring constantly.
• Remove from heat; stir in margarine, lemon peel and lemon juice.
• Cool, then spread over jelly cake roll.
• FOR ORANGE FILLING; SUBSTITUTE ORANGE JUICE FOR COLD WATER,
• PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .