Luscious Lemon Cream Recipes

LUSCIOUS LEMON CREAM PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
• Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set.
• In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.

GRANDMA'S LUSCIOUS LEMON CREAM PIE

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
• Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

LUSCIOUS LEMON CREAM

Steps:

• In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside.
• In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat.
• Gradually stir in the egg mixture and mix together.
• Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat.
• Add vanilla and mix together.
• Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve.
• Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy!
• Refrigerate leftovers.
• Use on french toast the next day if you have any left. Yum!

LUSCIOUS LEMON ICE CREAM PARFAIT

Steps:

• Add jelly powder to a medium bowl, add boiling water and stir until powder is dissolved.
• Take 1/2 cup of the jelly liquid and pour into a small bowl; add ice cream and stir until smooth.
• Spoon ice cream jelly mixture evenly into 4 parfait glasses; chill in fridge.
• With remaining jelly liquid in the medium bowl, add the cold water and stir until mixed; place in the fridge to chill until slightly thickened.
• Once the jello mixture has slightly thickened, stir in the diced fruit.
• Spoon the fruit/jello mixture on top of the ice cream mixture evenly in the 4 parfait glasses.
• Top with desired amount of whipped topping to fill the parfait glass, and garnish with extra fruit if desired.

LUSCIOUS LEMON DELIGHT RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.