Best Lemon Charlotte Russe Recipes

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.

LEMON CHARLOTTE RUSSE

Steps:

• Line bottom and sides of 9 inch springform pan with ladyfingers.
• Soften gelatine in lemon juice.
• On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• Gradually beat in gelatine mixture.
• Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• Beat egg whites over simmering water until soft peaks form.
• Remove from heat and let cool.
• Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• Spoon into ladyfinger-lined pan.
• Chill for 3 hours or overnight.
• Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).

LEMON CHARLOTTE RUSSE

Steps:

• In a small bowl soften the gelatin in the lemon juice and set aside. In the top of a double boiler beat the egg yolks, adding 1 cup sugar, a small amount at a time, until thick. Add gelatin-lemon mixture. Cook, stirring constantly, over hot, not boiling, water until thick, about 8-10 minutes. Remove from heat. Stir in lemon rind and vanilla. Cool until mixture begins to stiffen. Meanwhile line the sides and bottom of a 9-inch springform pan by standing the split ladyfingers around the sides and cutting the ladyfingers to fit the bottom of the pan. In a separate bowl beat the egg whites until very soft peaks form. Add the remaining 1/2 cup sugar, a small amount at a time, and continue to beat the egg whites until stiff peaks form. In a separate bowl ship the cream until stiff. Fold the egg white and whipped cream into the lemon mixture and turn into the ladyfinger lined pan. Refrigerate at least 4 hours before serving. Remove springform sides, place Ruse on serving platter.