Lemon Charlotteonly 4 Ingredients Recipes

LEMON CHARLOTTE..ONLY 4 INGREDIENTS

Steps:

• line the base of a 22 cm. (8 1/2") springform tin with baking paper.
• line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
• cover the base with more sponge fingers, cutting to fit.
• beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
• place 1/3 of the filling over sponge fingers.
• another layer of sponge fingers. another 1/3 of filling.
• another layer sponge fingers and last of the filling.
• refrigerate for at least 8 hours or over night.
• decorate as desired. I used whipped cream, strawberries and slices of lemon.

4 INGREDIENT LEMON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Add all ingredients to large mixing bowl, beating until well mixed (use electric mixer).
• Shape dough into round balls about the size of walnuts.
• Place on sprayed baking sheet, approximately 2" apart.
• Bake 15 to 18 minutes (it took less time in my oven, so you might want to check after about 12 minutes).
• Allow to cool for a few minutes on baking sheet. Then transfer to wire rack to cool completely.
• May be frosted with lemon frosting mix, if desired.

LEMON CHARLOTTE RUSSE

Steps:

• Line bottom and sides of 9 inch springform pan with ladyfingers.
• Soften gelatine in lemon juice.
• On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
• Gradually beat in gelatine mixture.
• Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
• Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
• In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
• Beat egg whites over simmering water until soft peaks form.
• Remove from heat and let cool.
• Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
• Spoon into ladyfinger-lined pan.
• Chill for 3 hours or overnight.
• Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).