LEMON DELIGHT TRIFLE
I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings (1 cup each).
Number Of Ingredients 7
Steps:
- In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
Nutrition Facts : Calories 476 calories, Fat 26g fat (16g saturated fat), Cholesterol 46mg cholesterol, Sodium 479mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON BAR TRIFLE
When I was a new bride almost 50 years ago, my husband gave me a mixer for my birthday. The lemon filling recipe was in the small book that came with it. The tangy flavor always takes me back to those days of trying out recipes on my husband. -Alyce McCrary, Leighton, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack., In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon zest. , Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping., Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
Nutrition Facts : Calories 885 calories, Fat 47g fat (26g saturated fat), Cholesterol 156mg cholesterol, Sodium 240mg sodium, Carbohydrate 110g carbohydrate (75g sugars, Fiber 2g fiber), Protein 8g protein.
LEMON TIRAMISU TRIFLE
Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
- Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
- To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
- Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
LEMON TRIFLE
This dessert with curd and ladyfinger biscuits is a big hit with the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with confectioners' sugar until soft peaks form.
- Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon or raspberry curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Nutrition Facts : Calories 569 g, Fat 43 g, Protein 6 g
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON ANGEL TRIFLE
Steps:
- Break angel cake into walnut-size pieces and put in a bowl.
- Sprinkle gelatin over water in a bowl.
- In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
- Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
- Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
- Place into 10-inch springform pan. Refrigerate for several hours or overnight.
- When ready to serve, beat remaining 1 cup cream until stiff. Fold in rum. Spoon over top of trifle and top with sugared berries. Remove ring from springform and serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 210 milligrams, Sugar 26 grams, TransFat 0 grams
LEMON BAR TRIFLE
A delicious homemade lemon pudding layered with a rich, cream cheese layer... topped off with a crunchy pecan struesel. From taste of home. Chilling time not included.
Provided by Courtly
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.
- In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
- Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
- In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
Nutrition Facts : Calories 889.1, Fat 48.6, SaturatedFat 26.9, Cholesterol 151.7, Sodium 249.3, Carbohydrate 110.4, Fiber 2.2, Sugar 79.5, Protein 7.7
LEMON DELIGHT TRIFLE (TASTE OF HOME)
This look and sounds yummy! It says to "layer in a trifle bowl, 9x13 pan, or any unique dish or bowl." Got this from the Taste of Home magazine from April/May 2010.
Provided by IAcupcake
Categories Dessert
Time 30m
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
- In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
- Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
- Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.
Nutrition Facts : Calories 348.9, Fat 24.1, SaturatedFat 16.3, Cholesterol 51.1, Sodium 386, Carbohydrate 31.1, Sugar 12, Protein 3.9
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