LEMON WHIPPED CREAM
Make and share this Lemon Whipped Cream recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream on high speed until it begins to thicken.
- Gradually add sugar.
- Continue beating and add lemon juice.
- Beat until soft peaks form.
- Fold lemon rinds in by hand.
- Refrigerate.
Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5
LEMON WHIP
Make and share this Lemon Whip recipe from Food.com.
Provided by Julie Bs Hive
Categories Gelatin
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix.
- Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours).
- Add Cool Whip and whip in electric mixer.
- Pour into serving dish and refrigerate several hours.
Nutrition Facts : Calories 282.3, Fat 9.6, SaturatedFat 8.2, Sodium 145.1, Carbohydrate 48.5, Fiber 0.1, Sugar 46.6, Protein 2.8
FROZEN LEMON WHIP WITH BLUEBERRY SAUCE
Provided by Claire Robinson
Categories dessert
Time 5h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Line a 6-cup jumbo muffin tin with paper muffin liners.
- Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
- In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
- To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
- Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.
LEMON CURD WHIP
Tried this when we went to the Smucker's store and it was really good! The store is pretty neat, too!
Provided by Beverly292
Categories Dessert
Time 5m
Yield 1 Batch
Number Of Ingredients 2
Steps:
- In a medium size bowl, combine whipped topping and lemon curd.
- Chill and Serve.
- Use as a dip for pretzels, fruit, angel food cake, or cookies.
- Use as frosting on lemon cake or pie filling, top pie with fruit.
PEACHY LEMON WHIP
This very old recipe came to me during one of my Home Economics classes back in high school. It's easy and delicious and very economical. Cook time is chill time
Provided by MarieRynr
Categories Dessert
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix crumbs and butter together. Reserve 1/4 cup for topping.
- Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
- Prepare pudding mix as for pie. Cool, stirring often.
- Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
- Add lemon juice to the whipped milk.
- Beat cooled pudding until light and fluffy.
- Fold the pudding and whipped milk together.
- Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.
Nutrition Facts : Calories 247, Fat 11.4, SaturatedFat 6.2, Cholesterol 30.1, Sodium 242.9, Carbohydrate 32.6, Fiber 1, Sugar 8.2, Protein 5
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