Clear Lemon Jelly Filling Recipes
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
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 JELLY FILLING
A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes.
Provided by Carol
Categories Fruit Filling Recipes
Yield 15
Number Of Ingredients 4
Steps:
- Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.n
Nutrition Facts : Calories 184.3 calories, Carbohydrate 30 g, Cholesterol 98.2 mg, Fat 8 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 47.6 mg, Sugar 26.7 g
LEMON FILLING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
- Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.
LEMON JELLY FILLING
A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes.
Provided by Carol
Categories Fruit Filling Recipes
Yield 15
Number Of Ingredients 4
Steps:
- Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 30 g, Cholesterol 98.2 mg, Fat 8 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 47.6 mg, Sugar 26.7 g
CREAMY LEMON FILLING
Use this creamy filling when making Lemon Sandwich Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 dozen sandwich cookies
Number Of Ingredients 3
Steps:
- In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.
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