Lemon Filling Or Sauce 1930 Recipes

Steps:

• In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
• Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
• Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Steps:

• In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
• To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
• Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
• To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
• To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Steps:

• 1. Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
• 2. They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
• 3. Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides) NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
• 4. Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
• 5. Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
• 6. Separately beat the egg whites until stiff and gently fold into the mixture
• 7. Carefully pour all into the spring form pan covering and filling the graham cracker crust
• 8. Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
• 9. When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
• 10. After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
• 11. Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
• 12. Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
• 13. After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.
• 14. This is the recipe that was beside the lemon sauce recipe in Mom's notebook that I posted. ( https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/lemon-filling-or-sauce-1930.html?p=9) You can use any kind of glaze, glace, or sauce (berry, cherry (https://www.justapinch.com/recipes/dessert/fruit-dessert/black-cherry-glace-for-cheesecake-or-ice.html?p=14), lemon, chocolate, vanilla, caramel, etc.) to serve, but it is excellent plain, too, or with a bit of cinnamon sprinkled on top.
• 15. I got the additional hints and tips from: http://askville.amazon.com/make-cheese-cake-release-springform-pan/AnswerViewer.do?requestId=57041016

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.