Lemon Gelatin Recipes

LEMON GELATIN PARFAITS

Steps:

• Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
• Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
• Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
• Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.

LEMON GELATIN WITH RASPBERRIES

Steps:

• Remove all peel from lemons with a vegetable peeler. Boil peel and 1 3/4 cups water in a 2-quart saucepan until water is bright yellow, about 5 minutes. Remove from heat.
• Sprinkle gelatin over remaining 1/4 cup water in a small bowl and let stand 2 minutes to soften.
• Squeeze 2/3 cup lemon juice from lemons into a glass measure, then pour through a fine-mesh sieve into a bowl and stir in sugar until dissolved. Add water, then stir in gelatin mixture until dissolved.
• Pour about 1/4 cup lemon mixture into each glass and chill until set, about 2 hours. Reserve remaining lemon mixture at room temperature.
• Spoon some raspberries over each serving, then top with reserved lemon mixture and chill until set, about 3 hours more.

LEMON GELATIN

Steps:

• 1 In a medium saucepan, stir together the gelatin and sugar. Add the water and lemon zest. Cook over medium heat, stirring constantly, until the gelatin is completely dissolved, about 3 minutes. (Do not allow the mixture to boil.) 2 Remove from the heat and stir in the lemon juice. Pour the mixture through a fine-mesh strainer into 5-cup mold or bowl. Cover and chill until set, 4 hours up to overnight. 3 When ready to serve, fill a bowl with warm water and dip the mold into the water for 30 seconds. Run a small knife around the sides. Lay a plate over the mold, and holding them together, invert them both so that the gelatin transfers to the plate. Garnish with lemon slices and mint sprigs. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

CARROT GELATIN SALAD

Steps:

• In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
• When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

LEMON-LIME SODA GELATIN SALAD

Steps:

• In a large bowl, dissolve the gelatin and sugar in the boiling water. Add the cream cheese and whisk until the melted into small chunks. Add pineapple with juice, soda and nuts and stir until evenly combined. Chill until set.

LEMON JELLO CAKE

Steps:

• Mix cake ingredients together for 4 minutes.
• Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
• or,if using a glass baking dish bake @325 for 45 minutes.
• Poke holes all over the cake while hot.
• Mix together icing: powdered sugar and lemons (grated rind and juices).
• Pour this over the cake immediately, while it is still hot from the oven.
• Serve warm or cold.