JELL-O® LEMON PIE
I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.
Provided by Karen Macak
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
- Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
- Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g
CLEAR LEMON JELLY FILLING
Make and share this Clear Lemon Jelly Filling recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 25m
Yield 1 filling for cake
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, corn starch and salt.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Continue to cook at a boil for 1 minute.
- Remove from heat and add lemon peel and butter.
- Stir in lemon juice and food coloring.
- Allow to cool before using.
- *If the filling is too soft, refrigerate.
Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON JELLIES
These grown-up versions of gumdropsare tart and chewy citrus cubes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
- In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
- Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
- Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.
LEMON CREAM ROLLED CAKE
Lovely swirls of tender cake hold a creamy, sweet-tart filling. Great make-ahead dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray foil and sides of pan with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water, lemon juice, oil and 2 teaspoons lemon peel. Beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/4 cups batter into foil-lined pan; spread evenly. Divide remaining batter among muffin cups.
- Bake 13 to 15 minutes or until cake (or cupcakes) springs back when lightly touched in center. If necessary, run knife around edge of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely, seam side down, on cooling rack, about 1 hour 15 minutes. Remove cupcakes from pan; cool completely and freeze for another use.
- In chilled large glass or metal bowl, beat whipping cream and 2 tablespoons powdered sugar on medium speed until foamy, then on high speed until stiff peaks form. Fold in 4 teaspoons lemon peel.
- Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. On serving platter, arrange cake, seam side down; cover loosely and refrigerate at least 1 hour. Before serving, sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 15 g, TransFat 0 g
TART LEMON JELLY ROLL
Tart and delicious, this cake roll will tickle any lemon lover's fancy with this not overly complicated recipe.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 jelly roll
Number Of Ingredients 16
Steps:
- To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
- Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
- For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
- Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake in the preheated oven for 12 to 15 minutes.
- Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
- Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
LEMON JELLY
Make and share this Lemon Jelly recipe from Food.com.
Provided by Cathleen Colbert
Categories Jellies
Time 30m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
- Strain mixture into a large saucepan.
- Add sugar to juice mix and stir well.
- Bring to a hard boil over high heat, stirring constantly.
- Stir in fruit pectin.
- Bring back to full boil and cook for 1 minute, stirring constantly.
- Remove from heat.
- Stir in food coloring.
- Skim off foam with metal spoon.
- Ladle into hot sterilized jars (I run mine through the dishwasher).
- Cover immediately with 1/8 inch hot paraffin.
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