Lemon Snowball Torte Recipes

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LUSCIOUS LEMON SNOWBALLS



Luscious Lemon Snowballs image

Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!

Provided by Baking J

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

1 ½ cups white sugar
1 large lemon, zested
¼ cup butter, softened
¼ cup cream cheese, softened
1 egg
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups all-purpose flour

Steps:

  • Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl.
  • Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar.
  • Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.7 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 78.6 mg, Sugar 12.6 g

LEMON SNOWBALL



Lemon Snowball image

For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 20 servings.

Number Of Ingredients 12

2 envelopes unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 can (12 ounces) frozen orange juice concentrate, thawed
2 tablespoons grated lemon zest
2 tablespoons lemon juice
Dash salt
3 cups heavy whipping cream, divided
1 prepared angel food cake (8 to 10 ounces), cubed
1/4 cup confectioners' sugar
1/2 cup sweetened shredded coconut

Steps:

  • Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON SNOWBALLS



Lemon Snowballs image

Bite-sized buttery rich lemon cookies melt in your mouth. Having just one is almost impossible.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 8

1/2 cup lemon drop candies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
Additional powdered sugar

Steps:

  • Heat oven to 400°F. Crush lemon drops in food processor or blender. In large bowl, beat butter, 1/2 cup powdered sugar, the lemon peel and lemon extract with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup of the crushed lemon drops and the salt.
  • Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
  • Bake cookies 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet; roll in powdered sugar. Cool 10 minutes; roll in remaining crushed lemon drops. Cool completely on wire rack, about 30 minutes. Reroll in crushed lemon drops if desired.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg

LEMON TORTE



Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

LEMON SNOWBALL CAKE



Lemon Snowball Cake image

This cake is easy to make, but takes some time. My mom use to make this for holidays and special occasions. It makes a delightful slice of light lemony cake with whipped cream frosting. You can make the cake up to two days in advance of serving and it makes a beautiful presentation. The number of steps to make this recipe might seem overwhelming, but I have separated each step to make the process less confusing.

Provided by Leilani

Categories     Dessert

Time P1DT1h30m

Yield 16 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup granulated sugar
1 dash salt
1 (12 ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
1 pint whipping cream
1 (10 ounce) angel food cake
8 ounces whipping cream
4 tablespoons powdered sugar
1 (4 ounce) package shredded coconut

Steps:

  • Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
  • Let each piece extend over the opposite edges of the bowl, so all edges are covered.
  • The paper will be wrinkled.
  • Set bowl aside.
  • Cut angel food cake into 1" cubes and set aside.
  • In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
  • Add boiling water and stir until gelatin is dissolved.
  • Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
  • Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
  • In a large bowl, whip 1 pint cream until it forms soft peaks.
  • Fold gelatin mixture into whipped cream.
  • Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
  • Scatter several pieces of the angel food cake over lemon mixture.
  • Continue alternating lemon mixture and cake until all is used.
  • Cover with plastic wrap and foil.
  • Refrigerate 1-2 days before serving.
  • Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
  • In a small bowl, whip 1 cup cream and powdered sugar until stiff.
  • Frost top and sides of molded cake with whipped cream.
  • Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.

Nutrition Facts : Calories 334.9, Fat 18.9, SaturatedFat 12.4, Cholesterol 60.2, Sodium 138.2, Carbohydrate 39.9, Fiber 0.6, Sugar 33, Protein 3.6

LEMON SNOWBALL TORTE



Lemon Snowball Torte image

This is from my local paper and is from a cookbook to be put out soon by my local gas company. They are excellent every year(Blue Flame Cookbooks), so though I haven't tried this, it sounds delicious enough to post.... Note: the cooking time means chill time.

Provided by lizeroo

Categories     Dessert

Time 4h15m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 6

1/3 cup lemon juice
1 (300 ml) can sweetened condensed milk
1 prepared angel food cake
2 cups whipping cream, whipped
1 1/2 teaspoons grated lemons, rind of
1 cup flaked coconut (sweetened)

Steps:

  • First, combine condensed milk, lemon juices and peel together and whisk until smooth and thickened.
  • Then, fold in whipped cream.
  • Cut the angel food cake into 3 horizontal pieces.
  • After placing bottom layer of cake on a serving platter, spread it with 3/4 cup of the cream mixture Top with the second or middle layer of cake.
  • Spread 2nd layer with 3/4 cup of cream mixture.
  • Add the third and final layer and top with remaining cream mixture over the top and sides.
  • Sprinkle coconut over all sides and top of cake, patting into place.
  • Cover.
  • Refrigerate for 4 to 12 hours.
  • NOTE: It is imperative to use the exact amount of lemon juice called for as the mixture will not thicken properly otherwise.

Nutrition Facts : Calories 590.6, Fat 29.2, SaturatedFat 18.9, Cholesterol 97.1, Sodium 483.9, Carbohydrate 75.7, Fiber 0.6, Sugar 52, Protein 9.7

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