No Bake Lemon Angel Pie Food

LEMON ANGEL CAKE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

QUICKER LEMON ANGEL FOOD SUPREME

Steps:

• Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

(NO BAKE) LEMON ANGEL PIE

Steps:

• Mix together gingersnap crumbs with butter and blend well.
• Press into a 9 inch glass pie plate. Set to the side.
• Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved.
• In a small bowl,add enough ice and water to the lemon juice to make 1 cup.
• Add to lemon gelatin, stir in lemon peel.
• Stir until lightly thickened.
• Remove any unmelted ice from gelatin.
• Stir in Cool whip lightly with a wire whisk.
• Refrigerate 20 minutes or until mixture mounds.
• Spoon into pie crust.
• Refrigerate 4 hours or until set.
• NOTE: keep leftover pie refrigerated.

LEMON ANGEL PIE

Steps:

• Beat 4 egg whites until frothy.
• Add cream of tartar beat until it will hold a point.
• Gradually add sugar beat until stiff and glossy.
• Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
• Bake @ 300 for 1 hour.
• Filling:.
• Beat 4 egg yolks.
• add 1/2 C sugar,lemon juice,water and lemon rind.
• Cook in double boiler until thick {like a cake mix}stirring often.
• Cool.
• Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
• Refrigerate for several hours or over night.

LEMON ANGEL FOOD DESSERT

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.