Tangy Lemon Gelatin Recipes

TANGY LEMON CREAM CHEESE FROSTING

Steps:

• Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
• Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.

TANGY CUCUMBER GELATIN

Steps:

• In a bowl, dissolve gelatin in boiling water. Add the cucumber and onions. Stir in cottage cheese and mayonnaise until blended. Pour into two 1-1/2-cup molds coated with cooking spray. Refrigerate overnight or until set. Unmold just before serving.

TANGY LEMONADE PIE

Steps:

• Prepare gelatin according to package directions. Chill until almost set. Transfer to a blender or food processor. Add cream cheese and lemonade mix; cover and process until smooth. Pour into crust. Refrigerate overnight. Serve with whipped topping.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

YUMMY LEMON CURD

Steps:

• Bloom gelatin in ice water.
• Heat lemon juice, zest, and half of sugar.
• Mix together remaining sugar, eggs, and egg yolks.
• Temper in hot lemon juice into sugar and egg mixture.
• Place mixture back onto stove.
• Continue cooking, whisking continuously until the mixture reaches 195°F.
• Remove from heat; Add butter and bloomed gelatin leaves (make sure to squeeze excess water out of gelatin sheets before putting in).
• Strain through fine sieve into bowl.
• Cover directly with plastic wrap (to prevent skin) and chill.

LEMON ANGEL FOOD DESSERT

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.