Dreamy Lemon Berry Frosty Recipes

MIXED BERRY FROSTY LEMONADE RECIPE BY TASTY

Steps:

• To a blender add the blackberries, blueberries, raspberry sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!

LEMON BERRY TART

Steps:

• Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
• Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
• Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
• Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
• On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
• Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
• Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
• Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.
• Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
• Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
• Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
• Remove from heat and stir in butter, lemon juice, and vanilla extract.
• Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.
• Stir cooled custard until smooth and spread into the tart crust.
• Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.

LEMON BERRY CAKE RECIPE WITH THE BEST LEMON FROSTING EVER!

Steps:

• Make the cake:
• Heat oven to 350 degrees. Butter two 9-inch cake pans, line the bottoms with parchment paper and lightly butter the tops of the parchment.
• Using a mixer on medium speed, cream the butter and sugar until light - about 3 minutes. Add eggs, one at a time, mixing after each. Add lemon zest, juice, and extract (if using). Mix until smooth.
• Add the flour, baking powder, salt, and ginger (if using). Mix on low just until combined. Pour evenly into prepared pans, smoothing tops.
• Bake 25 - 30 minutes, until a toothpick inserted in the middle of the cakes comes out clean. Remove from oven and cool 10 minutes on a rack.
• Loosen edges with a knife and invert onto a cooling rack, remove parchment paper, and then turn right-side-up onto another cooling rack. Cool completely.
• Make the frosting:
• Cream the butter and lemon curd in the bowl of a mixer fitted with a whipping attachment. Add the powdered sugar a cup at a time.
• After all the sugar has been added, whip the frosting on high for a minute. Check the spreading consistency. If it seems thick, add a tablespoon of milk and whip again on high for a minute. Repeat if needed. TIP: The key to a light and airy frosting is whipping air into it, so keep whipping until it seems easy to spread.
• Assemble the cake:
• Cut the cake layers in half to make four layers.
• Place one layer on a cake plate and spread with 1/2 cup of jam. Place second layer on top and spread this layer with 1/2 cup lemon curd (or jam). Repeat with third layer, spreading with another 1/2 cup of jam and topping with the last layer (top of cake).
• Frost the sides of the cake with the lemon frosting, swirling the frosting with a knife. Finish by frosting the top, using the remaining frosting. Sprinkle with decorative, edible sugar pearls if desired.

CREAMY LEMON BERRY DESSERT

Steps:

• DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
• DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
• COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.