LEMON VELVET CREAM CAKE
The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
- Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
- Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON VELVET CREAM PIE
Categories Lemon
Number Of Ingredients 19
Steps:
- Directions Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.) In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full). Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.
LEMON VELVET TART
Dazzle your taste buds with the vibrant flavor of lemon. Drizzle Raspberry Sauce over your slice, if you wish. Plan ahead!!!! Prep: 25 min., Freeze: 20 min., Bake: 15 min., Cool: 20 min., Chill: 4 hr.
Provided by kittycatmom
Categories Tarts
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
- Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
- Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
- Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
- Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.
- Note: For testing purposes only, we used Lemon Drops candies.
- Lime Velvet Tart: Substitute Lime Curd for Lemon Curd, and prepare recipe as directed.
- Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
- Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.
- Directions for Lemon Curd:.
- Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
- Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.).
- Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
- Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.
- Directions for Caramelized Sugar Spirals:.
- Stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended. Place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305° to 315° or until mixture begins to turn a golden caramel color (about 25 to 30 minutes). Remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. Carefully place bottom of saucepan into cold water to stop the cooking process. Remove from water, and let stand 2 to 3 minutes or until slightly thickened.
- Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 tablespoons hot syrup over candies in a circular motion, creating 3-inch discs. (If syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals.) Let cool 10 minutes or until completely cool. (Mixture will harden as it cools.).
Nutrition Facts : Calories 873.3, Fat 41.3, SaturatedFat 22.6, Cholesterol 160.1, Sodium 380.4, Carbohydrate 125.1, Fiber 0.5, Sugar 99.4, Protein 6.4
LEMON VELVET CAKE
I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:)
Provided by riffraff
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Butter and flour a 9 x 13 cake pan.
- Mix together flour, baking powder and salt.
- Cream butter in large bowl with mixer.
- Add lemon and orange zest.
- Cream until smooth and light, about 2 minutes.
- Slowly add sugar, blending well and scraping sides of bowl.
- Add eggs, one at a time.
- In a small bowl, combine water, lemon and orange juices.
- Add the dry ingredients alternating with the liquids.
- Mix well until smooth.
- Spoon into prepared pan--smoothing the surface.
- Bake for 30 to 35 minutes until golden on top and springy to the touch.
- Remove from oven and cool on a rack.
- Sprinkle with confectioners' sugar before serving.
- A thin lemon glaze also works nicely.
LEMON VELVET SHEET CAKE
A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.
Provided by Jessie Sheehan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
- Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.
- Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.
- Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet.
- While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 65.7 g, Cholesterol 69.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 205.6 mg, Sugar 45.1 g
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- Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)
- In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full).
- Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
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