Lemon Whipped Cream Torte Recipes

LEMON WHIPPED CREAM TORTE

Steps:

• In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.

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 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 CREAM TORTE

Steps:

• Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

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 CREAM TORTE

Steps:

• Combine butter and flour; pat into a 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool. In a large mixing bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

FROZEN LEMON TORTE

Steps:

• Line bottom and sides of buttered 9" (22.5 cm) springform pan with ladyfingers.
• In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth.
• Add lemon juice, rind and sugar, and beat lightly.
• Cook until thick, stirring constantly. Cool.
• Fold in cream, which has been whipped.
• Pour into prepared pan.
• Freeze at least 5 hours.
• Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake.
• Place under broiler briefly until lightly browned.
• Return to freezer.
• Remove one hour before serving.