Swedish Lemon Cream Recipes

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SWEDISH CREAM



Swedish Cream image

This is a dish my sister makes for special occasions. It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't.

Provided by EMERALDCITYJEWEL

Categories     World Cuisine Recipes     European     Scandinavian

Time 4h30m

Yield 6

Number Of Ingredients 8

1 cup heavy cream
3 tablespoons water
½ cup sugar
1 (.25 ounce) envelope unflavored gelatin
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup frozen lingonberries, thawed

Steps:

  • Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  • Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 21.7 g, Cholesterol 71.2 mg, Fat 22.7 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 14.1 g, Sodium 38.3 mg, Sugar 17.5 g

SWEDISH CREME



Swedish Creme image

This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries

Steps:

  • In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH LEMON CREAM



Swedish Lemon Cream image

Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 2h15m

Number Of Ingredients 8

2 envelopes unflavored gelatin
3/4 cup lemon juice
1/2 cup boiling water
1/2 cup sugar
2 tablespoons grated lemon peel
4 cups whipping (heavy) cream
1/3 cup sugar
2 packages (10 ounces each) frozen raspberries in syrup, thawed

Steps:

  • Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
  • Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 35 mg

LEMON CREAM



Lemon Cream image

This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.

Provided by Tammy

Categories     Desserts     Frostings and Icings     Lemon

Yield 12

Number Of Ingredients 6

1 cup water
3 tablespoons cornstarch
3 egg yolks
½ cup lemon juice
1 ½ cups white sugar
½ cup butter

Steps:

  • Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
  • Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
  • Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g

SWEDISH LEMON TEA RING



Swedish Lemon Tea Ring image

Make and share this Swedish Lemon Tea Ring recipe from Food.com.

Provided by kitty.rock

Categories     Breads

Time 2h50m

Yield 2 rings, 20 servings each, 40 serving(s)

Number Of Ingredients 16

1 1/2 ounces yeast, see NOTE (rapid-rise yeast, 1 package)
1/2 cup lukewarm water
1 cup milk (room temperature)
1/4 cup softened butter or 1/4 cup margarine
2 beaten eggs
1 teaspoon salt
1/2 cup sugar (super-fine or caster is best)
4 -5 cups all-purpose flour
6 tablespoons lemon curd
4 ounces candied lemon peel
4 ounces candied citron peel
1 cup chopped pecans
1 cup powdered sugar
1 1/2 tablespoons milk
1 tablespoon lemon juice
not sure of the measurement here but I think it is 1 1/2 ounces per small package fast rise yeast

Steps:

  • Dissolve yeast in lukewarm water.
  • Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
  • Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
  • After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
  • After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
  • Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
  • Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
  • Remove risen rings from oven, then preheat oven to 350º.
  • Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
  • Yield: 2 Swedish Lemon Rings, about 20 servings each.

Nutrition Facts : Calories 116.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 14.6, Sodium 76.7, Carbohydrate 18.5, Fiber 0.9, Sugar 7.9, Protein 2.5

JAC'S FAVORITE - SWEDISH LEMON SOUR CREAM CARDAMOM SQUARES



Jac's Favorite - Swedish Lemon Sour Cream Cardamom Squares image

This one is for my sister Jac, who loves all things cardamom. She begs for this dish when she visits and usually takes the leftovers, if there are any home with her. My sis loves the cardamom to be really strong in this dish I usually add 1 tsp for her. I have added a lot less to the ingredients list to achieve a softer more subtle flavor.

Provided by Baby Kato

Categories     Dessert

Time 50m

Yield 9 squares

Number Of Ingredients 11

1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cardamom, fresh ground (add more if you like)
3/4 cup butter, softened
1 1/4 cups sugar, white
3 eggs, large
2/3 cup sour cream
1/8 cup lemon juice, fresh squeezed
1/2 teaspoon lemon rind
1/8 cup icing sugar, garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
  • In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
  • Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
  • Add the eggs one at a time, beating well after each egg.
  • Mix the sour cream with the lemon juice and lemon rind, blending well.
  • Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
  • Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
  • After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
  • When cold you may cut into squares, dust with icing sugar and enjoy.

Nutrition Facts : Calories 391.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 111.5, Sodium 275.4, Carbohydrate 48, Fiber 0.7, Sugar 30.2, Protein 5

SWEDISH LEMON ANGELS



Swedish Lemon Angels image

*NOTE: WARNING!!!!!!! THIS IS A "GAG" RECIPE, WHICH WILL ACTUALLY FOAM ALL OVER THE PLACE AND NOT MAKE LEMON ANGELS AT ALL. PENN AND TELLER INTENDED IT TO BE A RECIPE THAT IS USED TO PLAY A JOKE ON SOMEONE. THIS IS NOT A REAL RECIPE.

Provided by Food Network

Number Of Ingredients 8

1 egg
1/2 cup buttermilk (or 1/4 cup milk mixed with 1/4 cup vinegar)
5 teaspoons baking soda
1/2 teaspoon vanilla
1 cup lemon juice
1 1/4 cups sugar
7/8 cup all-purpose flour
8 tablespoons butter or margarine, melted

Steps:

  • In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the "angel" shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels 1-inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.;

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING



Swedish Meringue Cake with Strawberries and Orange Filling image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Strawberry     Orange     Almond     Gourmet

Number Of Ingredients 20

1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 3/4 cups sugar
6 large eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/2 cup sliced blanched almonds, ground fine in an electric coffee or spice grinder
For the orange filling
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1 1/2 pints strawberries, reserving 11 whole berries for garnish and the remaining ones chopped fine
1 cup well-chilled heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
  • In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
  • Make the orange filling:
  • In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
  • Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
  • In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

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SWEDISH LEMON ANGELS RECIPES ALL YOU NEED IS FOOD
Add cream of tartar beat until it will hold a point. Gradually add sugar beat until stiff and glossy. Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}. Bake @ 300 for 1 hour. Filling:. Beat 4 egg yolks. add 1/2 C sugar,lemon juice,water and lemon rind. Cook in double boiler until thick {like a cake mix ...
From stevehacks.com


LEMON CREAM DANISH | THE ENGLISH KITCHEN
2015-08-13 Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with baking paper. Place the six squares of puff pastry, evenly spaced onto the lined baking sheet. Whisk the yogurt, vanilla paste and syrup together. Spoon an equal measure onto the centre of each pastry square.
From theenglishkitchen.co


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