Lemon Snowball Torte Recipes

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

Steps:

• Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
• Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
• Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

Steps:

• First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
• Then, fold in whipped cream.
• Cut the angel food cake into 3 horizontal pieces.
• After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
• Spread 2nd layer with 3/4 cup of cream mixture.
• Add the third and final layer and top with remaining cream mixture over the top and sides.
• Sprinkle coconut over all sides and top of cake, patting into place.
• Cover.
• Refrigerate for 4 to 12 hours.
• NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Steps:

• Cut lemons in half lengthwise to resemble boats.
• Cut a small sliver of peel from bottom of lemons to stabilize base.
• Remove pulp from lemons to form a "shell" using a spoon or melon baller.
• Cover with plastic wrap and freeze.
• In large glass bowl, combine zest, juice, milk and cream.
• Add sugar and stir until dissolved.
• Cover with plastic wrap and freeze 8 hours or more.
• Remove from freezer, if necessary, break up ice crystals.
• Process in food processor until smooth. Do not over process, mixture should hold very firm peaks.
• Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days.
• Garnish if desired.