Lemon Pudding With Strawberry Cream Food

LEMON STRAWBERRY PIE RECIPE

Steps:

• Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
• Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
• Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate while you make the lemon cream.
• Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
• Spread 2 cups Cool Whip on top of the lemon filling. Refrigerate at least 4 hours.
• Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie.
• Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and milk together for two minutes. Fold in 8 ounces of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite sized pieces. Set aside.
• In a separate bowl, combine remaining 8 ounces of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

STRAWBERRIES AND CREAM BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
• Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

PALEO LEMON CREAM PUDDING WITH STRAWBERRY SAUCE

Steps:

• In a medium saucepan, whisk together the eggs, lemon juice, zest and salt using a wire whisk.
• Turn on the heat to medium and add the honey and ghee or coconut oil.
• Continue to whisk while cooking for about 30 seconds, until the honey and oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
• Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon, about 5 minutes. (Don't worry if there are a few lumps).
• Remove from heat immediately. Pour the curd through a mesh strainer into a bowl. Since it's thick use the back of a spoon to push it through the strainer.
• Set the curd in refrigerator to chill until thickened and cold while you prepare the coconut cream and strawberry sauce.
• Put coconut milk in a small saucepan. Sprinkle with the gelatin and let sit 5 minutes until it blooms (swells as it absorbs the liquid).
• Turn the heat on medium and whisk until the gelatin dissolves, about 2 minutes. Pour into a bowl and refrigerate until set, about 2 hours.
• Once the lemon curd and coconut cream are chilled, put them together in a food processor and process until smooth and creamy.
• Place strawberries, maple syrup or honey and lemon juice in a small saucepan and turn heat to medium/low until strawberries begin to break down while stirring.
• Continue to cook on low heat simmering for 2-3 minutes or until thickened, set aside to cool.

STRAWBERRY LEMON ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350 degrees F and line a 10x15x1" rimmed baking sheet with parchment paper (a little cooking spray on the pan helps the parchment to stay put!)
• In a large bowl, whisk together the cake mix and required amount of water as directed on the box.
• Pour into prepared pan and bake for 20-23 minutes, until light golden brown on top.
• Dust a clean, lint-free kitchen towel with powdered sugar and turn the warm cake out onto the towel. Peel off the parchment.
• Roll the cake up with the towel, starting at the short end. Let cool completely (if leaving it more than a few hours, be sure to wrap completely in a towel or place in an airtight container or bag).
• While your cake is cooling, make your lemon curd. In a large saucepan, whisk together sugar, eggs, lemon juice and lemon zest.
• Cook over medium heat, whisking constantly, until thickened (it will coat the back of a spoon). Stir in butter.
• Strain through a fine mesh sieve to remove any lumps. Press a piece of wax paper or plastic wrap onto the surface of the lemon curd in the bowl and refrigerate until chilled, at least a few hours.
• Just before assembling, make your whipped cream. In a large bowl, beat your room temperature cream cheese with an electric mixer until smooth.
• Add powdered sugar and beat again until combined. Add cream and beat on low until incorporated, then on high until thickened and fluffy (see video for desired texture).
• Carefully unroll the cooled cake. Spread with lemon curd, leaving a few inches at the far end of the cake (it will squish down as you roll it).
• Cover with chopped strawberries (save some for the top!) and carefully roll back up.
• Place on a serving plate and cover with cream cheese whipped cream, then decorate with strawberries and lemon slices if desired.

STRAWBERRY PUDDING

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

STRAWBERRIES & CREAM LUSH DESSERT

Steps:

• For crust:
• Combine crushed vanilla wafers, melted butter, and chopped nuts in a medium mixing bowl.
• Press mixture into the bottom of a 9x13 inch pan; bake at 350 degrees for 15 minutes. Set aside to cool.
• In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 c. Cool Whip.
• Layer mixture on cooled crust.
• Combine milk and vanilla pudding, mixing until pudding forms.
• Spread mixture onto cream cheese layer.
• Layer sliced strawberries on top of pudding mixture, reserving some strawberries for top layer.
• Top with remaining Cool Whip and strawberries.

LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES

Steps:

• Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
• Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
• Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
• Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
• Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
• While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

FLUFFY LEMON-STRAWBERRY PIE

Steps:

• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
• Spoon into crust; top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. Top with strawberries just before serving.

LEMON PUDDING

Steps:

• In a medium saucepan (off heat), whisk yolks, 1 cup sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups milk.
• Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.
• Pour mixture through a fine-mesh sieve into a medium bowl. Divide evenly among serving dishes; refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled.)
• To serve, whip cream with remaining 2 tablespoons sugar until soft peaks form. Spoon over puddings; garnish with extra lemon zest, if desired.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

LEMON PUDDING WITH STRAWBERRIES AND MERINGUE CIGARS

Steps:

• For meringue cigars:
• Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
• Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.
• Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart. Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.
• Sprinkle cigars generously with pistachios.
• Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.
• Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.
• Make lemon pudding while meringue cigars are baking:
• Set a large fine-mesh sieve over a large bowl.
• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.
• Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.
• Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.
• Top with strawberries and serve with meringue cigars.

LEMON CREAM CHEESE PUDDING DESSERT

Steps:

• Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
• In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13x9-inch pan. Place in the refrigerator until needed.
• Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
• In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and well combined. Pour onto prepared crust and smooth into an even layer.
• Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

LEMON PUDDING SOUFFLES

Steps:

• Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
• Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
• Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
• Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
• Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
• If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
• Copyright 2010 Television Food Network, G.P. All rights reserved

LEMON PUDDING CREAM TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Chill beaters of an electric mixer and a metal or glass mixing bowl in the freezer.
• Combine flour, 1/2 cup confectioners' sugar, butter, and lemon juice with 2 forks in a large bowl until thoroughly combined; press mixture into bottom of prepared baking dish.
• Bake crust in the preheated oven until firm and lightly golden brown, 20 to 25 minutes. Let crust cool completely.
• Whisk pudding mix and milk in a large bowl for 2 minutes; allow to stand until softly set, about 3 more minutes.
• Beat cream, sour cream, 2/3 cup confectioners' sugar, and vanilla extract in the chilled bowl, using the chilled beaters, until mixture is thick and fluffy, 3 to 5 minutes. Mixture should form stiff peaks when beaters are lifted straight up. Refrigerate cream mixture for 20 minutes to continue to thicken.
• Spoon lemon pudding in an even layer over the crust and top with whipped cream mixture in a layer; sprinkle with lemon zest.

STRAWBERRY LEMON TRIFLE

Steps:

• In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

LEMON AND FRESH STRAWBERRY DACQUOISE

Steps:

• For Meringue Layers: Preheat oven to 275 degrees F.
• Line 2 baking sheets with kitchen parchment cut to fit. On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide. Turn the parchment over with drawing face down on the pan. You should be able to still see the circles. Set aside.
• In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
• Divide the meringue among the 4 circles drawn on the parchment. Using a rubber spatula, spread meringue to the edges of the circles. Bake in oven for 50 minutes. When meringues are done baking, turn off the oven leaving the meringues inside to dry.
• For Lemon Filling: In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest. Whisk continually for 2 minutes until filling mixture starts to thicken. Cover with plastic wrap and refrigerate for at least 1 hour.
• For Strawberry Filling: In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping. Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
• Assembly: For best results, assemble dacquoise right before serving. Place 1 meringue circle on a cake plate. Evenly spread half of the lemon filling. Top with another meringue circle and spread with strawberry mixture. Repeat with another meringue circle and lemon filling. Place final meringue circle and top with remaining whipped topping. Garnish with mint sprig and fresh strawberries.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

Steps:

• Make snow pudding:
• Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
• Make custard while snow pudding sets:
• Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
• Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
• Assemble dessert:
• Spoon snow pudding into glasses or bowls and top with custard sauce.