CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican Desserts
Time 6h15m
Yield 16
Number Of Ingredients 4
Steps:
- Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
- Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
- Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g
LEMON LIME ICEBOX PIE
Get rave reviews at your next barbecue by serving a creamy, citrusy icebox pie for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
- Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
- Garnish with lemon and lime slices. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 66 g, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
LEMON-LIME ICEBOX CAKE
Yield 1 Cake
Number Of Ingredients 6
Steps:
- Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed in a 9-by-13-by-2-inch pan. Cool cake 20 to 25 minutes. Poke holes through top of warm cake (still in pan) with a drinking straw. Space holes about 1 inch apart. With a measuring cup with a spout, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. Topping In a chilled, deep bowl, mix either by hand or in a mixer the whipped topping mix, instant pudding and cold milk until stiff, 3 to 8 minutes. If using Cool Whip topping, mix in a blender with the instant lemon pudding mix and omit the milk. Mix well, about 5 minutes, scraping down sides of the bowl so the pudding mix is well incorporated. Immediately frost cake and store in refrigerator at least four hours. Cake is best served chilled. Frosted cake may be frozen for a month or refrigerated for up to 2 weeks.
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
LEMON ICEBOX (OR FREEZER) CAKE
I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!
Provided by twissis
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
- Beat the egg whites till stiff & fold them into the butter mixture.
- Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
- Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
- Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
- Idea Option: Sub lime for the lemon? Yum!
Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8
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