Lemon Whip Recipes

LEMON WHIPPED CREAM

Steps:

• Beat cream on high speed until it begins to thicken.
• Gradually add sugar.
• Continue beating and add lemon juice.
• Beat until soft peaks form.
• Fold lemon rinds in by hand.
• Refrigerate.

LEMON WHIPPED CREAM

Steps:

• Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

LEMON WHIP

Steps:

• Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix.
• Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours).
• Add Cool Whip and whip in electric mixer.
• Pour into serving dish and refrigerate several hours.

FROZEN LEMON WHIP WITH BLUEBERRY SAUCE

Steps:

• Line a 6-cup jumbo muffin tin with paper muffin liners.
• Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
• In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
• To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
• Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.

LEMON WHIPPED CREAM FROSTING

Steps:

• Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
• Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
• Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.

LEMON WHIPPED PIE

Steps:

• Dissolve gelatin in boiling water. Set aside to cool.
• In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
• Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.