Lemon Snowball Torte Food

LEMON SNOWBALL

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON SCHAUM TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

LEMON SNOWBALL CAKE

Steps:

• Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
• Let each piece extend over the opposite edges of the bowl, so all edges are covered.
• The paper will be wrinkled.
• Set bowl aside.
• Cut angel food cake into 1" cubes and set aside.
• In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
• Add boiling water and stir until gelatin is dissolved.
• Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
• Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
• In a large bowl, whip 1 pint cream until it forms soft peaks.
• Fold gelatin mixture into whipped cream.
• Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
• Scatter several pieces of the angel food cake over lemon mixture.
• Continue alternating lemon mixture and cake until all is used.
• Cover with plastic wrap and foil.
• Refrigerate 1-2 days before serving.
• Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
• In a small bowl, whip 1 cup cream and powdered sugar until stiff.
• Frost top and sides of molded cake with whipped cream.
• Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

LUSCIOUS LEMON SNOWBALLS

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

LEMON SNOWBALL TORTE

Steps:

• First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
• Then, fold in whipped cream.
• Cut the angel food cake into 3 horizontal pieces.
• After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
• Spread 2nd layer with 3/4 cup of cream mixture.
• Add the third and final layer and top with remaining cream mixture over the top and sides.
• Sprinkle coconut over all sides and top of cake, patting into place.
• Cover.
• Refrigerate for 4 to 12 hours.
• NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.

LEMON CREAM TORTE

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.

LEMON SNOWBALL COOKIES

Steps:

• In a large mixing bowl beat shortening, ginger, vanilla, crushed loose tea leaves, and lemon peel on medium speed until fluffy. Add brown sugar; beat until well combined. Beat in the ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining flour by hand. Refrigerate dough 1 hour or until easy to handle.
• Heat oven to 350*F.
• Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
• Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
• Powdered Sugar Glaze:.
• In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
• Chocolate Variation:.
• Prepare as directed, adding 1/4 cup unsweetened cocoa powder with the brown sugar, and reducing the flour to 2 1/3 cups. Bake 10 minutes or until edges are set. Dust with powdered sugar.

LEMON TORTE

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.

SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

LEMON SNOWBALL COOKIES

Steps:

• Set oven to 350°.
• In a mixing bowl; cream butter, sugar and egg until blended.
• Add lemon juice and zest.
• Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds.
• Cover, and refrigerate the dough for 2 hours or overnight.
• Roll into 1-inch balls.
• Place on ungreased baking sheets.
• Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top).
• Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.