Lemon Velvet Cream Pie Food

LEMON VELVET PIE

Steps:

• Mix sugar, cornstarch and salt in saucepan; add 1 1/2 cups boiling water, stirring constantly.
• Bring to a boil over medium heat; boil for 3 to 4 minutes, stirring.
• Beat egg yolks slightly; add some of hot mixture to egg yolks, blending well.
• Return mixture to saucepan; add butter. Cook for 2 minutes longer, stirring constantly. DO NOT BOIL.
• Remove from heat; stir in lemon peel, lemon juice and vanilla.
• Remove generous 1/2 cup filling and reserve.
• Soften gelatin in 1/4 cup water; add to hot mixture, stirring until gelatin is thoroughly dissolved.
• Blend in light cream; chill until slightly thickened.
• Beat egg whites until stiff, but not dry; fold carefully into chilled mixture.
• Pour into pie shell; chill until partially set.
• Spread reserved filling over top; chill until firm.
• Serve topped with whipped cream.
• Garnish with walnuts. Mrs. J. H. Mitchell Grants Church of God LWWB Grants, New Mexico

LEMON VELVET CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour a 9 x 13 cake pan.
• Mix together flour, baking powder and salt.
• Cream butter in large bowl with mixer.
• Add lemon and orange zest.
• Cream until smooth and light, about 2 minutes.
• Slowly add sugar, blending well and scraping sides of bowl.
• Add eggs, one at a time.
• In a small bowl, combine water, lemon and orange juices.
• Add the dry ingredients alternating with the liquids.
• Mix well until smooth.
• Spoon into prepared pan--smoothing the surface.
• Bake for 30 to 35 minutes until golden on top and springy to the touch.
• Remove from oven and cool on a rack.
• Sprinkle with confectioners' sugar before serving.
• A thin lemon glaze also works nicely.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

LEMON VELVET CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans).
• Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch round cake pans.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
• High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
• If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
• Time Saver:
• For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
• Variation:
• Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.
• Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 5 Fat.