Lemon Chiffon Dessert Recipes

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
• In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
• To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
• To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

LEMON CHIFFON DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

LEMON CHIFFON DESSERT

Steps:

• Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
• Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
• Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
• Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
• Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
• Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
• In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
• Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
• Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

LEMON CHIFFON PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
• Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.

LEMON CHIFFON BLUEBERRY DESSERT

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

LEMON CHIFFON DESSERT

Steps:

• Preheat oven to 350°F For crust, finely crush pretzels in resealable plastic food storage bag; place in small bowl. Add butter and sugar; mix well. Press crust mixture onto bottom of 9x13 inch baking dish. Bake 10 minutes. Remove from oven to cooling rack. Cool completely.
• For filling, sprinkle gelatin over water in small bowl. Microwave on HIGH 1 minute or until gelatin is dissolved. Zest lemon to measure 1 teaspoon zest; set zest aside. Juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
• In another bowl, combine lemon zest and cream cheese. Gradually whisk in gelatin mixture and whipped topping until smooth; spread evenly over crust. Refrigerate 30 minutes. Top with fresh fruit; slice and serve.

JELLO CHIFFON DESSERT

Steps:

• Empty a 3 oz. package of Jello into blender.
• Bring some water to a boil, measure 3/4 cup and add to blender.
• Cover and blend 30 seconds to dissolve gelatin.
• Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
• Immediately pour into small clear dishes or parfait glasses.
• This dessert forms a chiffon top layer and a clear bottom layer.
• Refrigerate. Ready to serve in 10 minutes.

RASPBERRY-LEMON CHIFFON DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
• Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.