LEMON CREAM DESSERT
My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 133mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
EASY LEMON CREAM DESSERT
I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.
Provided by Jen T
Categories Dessert
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip the heavy cream.
- Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
- Fold in the whipped cream.
- Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
- Place in fridge to chill.
LEMON CREAM CHEESE REFRIGERATOR DESSERT (NO-BAKE)
This is no-bake except for the crust. If you are using the packaged lemon pie filling mix add in a couple tablespoons of fresh lemon juice just to "kick it up a notch" and also a couple drops of yellow food colouring if desired.! If you prefer a sweeter filling then add in some sugar when beating the cream cheese mixture, just remember that the Cool Whip is already sweetened. To save time make the crust up to a day in advance. You can double this and make it in a 13 x 9-inch pan, and I strongly suggest doing so, this dessert is AMAZING!
Provided by Kittencalrecipezazz
Categories Dessert
Time 3h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
- Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
- In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
- Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
- Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
- In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
- Add in the lemon juice; beat until combined.
- Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
- Spread the mixture over the top of the cooled crumb crust.
- Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
- Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 406.3, Fat 27.9, SaturatedFat 18.4, Cholesterol 59.6, Sodium 251.5, Carbohydrate 36.7, Fiber 0.4, Sugar 29, Protein 4.2
LEMON CREAM DESSERT CAKE
This takes a cake mix to the max. A very spectacular presentation and luscious to eat. I love this cake in the summertime!
Provided by SharleneW
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour a 10-inch tube pan.
- In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
- Beat for 2 minutes on high speed.
- Set aside 2 cups of the batter.
- In a small bowl, beat egg yolks on high speed for 2 minutes.
- Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
- Layer batters alternately in prepared pan, beginning and ending with yellow batter.
- Using a narrow spatula, gently swirl through batters to marble.
- Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
- Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
- For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
- Fold in the frozen whipped dessert topping.
- In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
- Stir in 1 tablespoon shredded lemon peel.
- Fold the pudding into the cream cheese mixture.
- To Assemble Cake: Cut cake horizontally into three layers.
- Spread some of the frosting between layers.
- Frost entire cake with remaining frosting.
- Garnish with blueberries, sliced strawberries and small pieces of lemon peel.
LEMON CREAM DESSERT
This recipe is delicious. I have made it several times and was always asked for the recipe. Takes a bit of time to make, but well worth it. If you love lemon, you will love this creamy dessert. Originally published in Taste of Home June/July 2002.
Provided by Cassie *
Categories Other Desserts
Time 45m
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
- 2. In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.
- 3. In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.
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