CLEAR LEMON JELLY FILLING
Make and share this Clear Lemon Jelly Filling recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 25m
Yield 1 filling for cake
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, corn starch and salt.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Continue to cook at a boil for 1 minute.
- Remove from heat and add lemon peel and butter.
- Stir in lemon juice and food coloring.
- Allow to cool before using.
- *If the filling is too soft, refrigerate.
Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5
LEMON FILLED DOUGHNUTS
Filled with lemon curd and topped with powdered sugar these fresh, from-scratch doughnuts are a lemony delight you'll want to make again and again.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 32
Number Of Ingredients 10
Steps:
- Pour warm milk into large bowl; stir in yeast until dissolved. Add 2 cups of the flour, granulated sugar, salt, and eggs; mix with electric mixer on low speed 30 seconds, scraping bowl occasionally. On medium speed, beat 2 minutes, scraping bowl occasionally. Add butter, 1 tablespoon at a time, mixing well after each addition. Stir in enough remaining flour, 1/2 cup at a time, to form dough easy to handle.
- Place dough on lightly floured surface. Knead dough 2 minutes or until dough is smooth and springy. Grease large bowl with butter. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; let rise in warm place about 1 hour 45 minutes or until dough has doubled in size.
- Sprinkle 2 cookie sheets with flour; set aside. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough into 16x8-inch rectangle. Using sharp knife or pizza cutter, cut dough into 8 rows by 4 rows, forming 32 squares (pieces may be slightly uneven in shape, especially corners, since dough stretches when cut). On lightly floured surface, dust both sides of each piece with flour; place on cookie sheets about 2 inches apart. Loosely cover doughnuts with plastic wrap sprayed with cooking spray; let rise in warm place about 30 to 40 minutes or until slightly risen.
- In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches oil to 325°F over medium heat. Cover cooling rack with paper towels. Fry doughnuts in oil, 4 to 5 at a time, about 1 minute per side, until golden brown on both sides. Remove from oil with slotted spoon to cooling rack. Cool completely, about 30 minutes.
- Fill decorating bag fitted with writing tip (1/4-inch opening) with lemon curd. To fill each doughnut, while holding doughnut in hand, insert tip into side of doughnut. Slowly squeeze about 1 tablespoon lemon curd into center until you feel the doughnut plump up, moving tip from one side to the other to completely fill doughnut. Sprinkle filled doughnuts with powdered sugar.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Doughnut, TransFat 0 g
LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
LEMON JELLY FILLING
A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes.
Provided by Carol
Categories Fruit Filling Recipes
Yield 15
Number Of Ingredients 4
Steps:
- Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.n
Nutrition Facts : Calories 184.3 calories, Carbohydrate 30 g, Cholesterol 98.2 mg, Fat 8 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 47.6 mg, Sugar 26.7 g
LEMON JELLY FILLING
A very thick filling, great on General Robert E. Lee Cake or you can use your own lemon or white cake recipes.
Provided by Carol
Categories Fruit Filling Recipes
Yield 15
Number Of Ingredients 4
Steps:
- Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.n
Nutrition Facts : Calories 184.3 calories, Carbohydrate 30 g, Cholesterol 98.2 mg, Fat 8 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 47.6 mg, Sugar 26.7 g
TART LEMON JELLY ROLL
Tart and delicious, this cake roll will tickle any lemon lover's fancy with this not overly complicated recipe.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 jelly roll
Number Of Ingredients 16
Steps:
- To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
- Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
- For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
- Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake in the preheated oven for 12 to 15 minutes.
- Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
- Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
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