Italian Lemon Delight Recipes

ITALIAN LEMON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

LEMON DELIGHT

Steps:

• Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 325° F. Lightly butter two 15 × 11-inch baking pans, cut parchment or wax paper to fit over the bottoms, and butter the parchment paper. Sprinkle flour over the parchment and tap it around to cover the butter evenly. Tap out any excess flour. Prepare the Sponge Cake batter as described on page 365. Divide the batter between the two pans, spreading it into an even layer that reaches into the corners of the pans. Bake until the cake is light golden and the center springs back when poked lightly with a finger, about 20 minutes. Remove and cool in panson wire racks 15 minutes. Invert the cake pans onto the racks. Carefully lift the pans and peel off the parchment paper. Cut eight 3-inch circles from each cake with a biscuit cutter or glass. Set the cake circles aside.
• Remove the yellow zest from the lemons in long strips with a vegetable peeler. (Avoid removing the white pith under the zest; it will make the pastry cream bitter.) Squeeze the juice from the lemons and set aside. Pour 1 1/2 cups of the milk into a heavy saucepan and toss in the lemon zest. Heat over medium heat just until bubbles form around the edge of the saucepan. Whisk granulated sugar, cornstarch, salt, and remaining 1/2 cup cold milk together in a small bowl until the cornstarch is dissolved. Ladle about half the hot milk into the cornstarch mixture, whisking constantly until the sugar is dissolved. Scrape the cornstarch mixture into the saucepan, increase the heat to medium, and cook, stirring constantly and paying special attention to the bottom and corners of the pan, just until the mixture comes to a boil and thickens, about 3 minutes. Remove the pan from the heat, drop the yolks and egg into the same small bowl used above, then pour about half the thickened milk mixture slowly into the yolks, whisking constantly. Scrape the mixture into the saucepan and return pan to the heat. Stir constantly, until the pastry cream thickens further, 3 to 4 minutes. Strain the pastry cream into a bowl and beat until smooth and creamy. Set aside to cool, with a piece of plastic wrap pressed directly to the surface of the pastry cream. Beat in the lemon juice. Chill thoroughly.
• Stir water and granulated sugar together in a small saucepan over medium heat until the sugar is dissolved and the syrup comes to a boil. Pour into a heatproof bowl and stir in 1/2 cup Limoncello.
• Remove the zest from the lemons in wide strips with a vegetable peeler. Pour the Limoncello, white wine, and granulated sugar into a small saucepan. Toss in the lemon zest and bring to a boil, stirring to dissolve the sugar. Stir the potato starch and the water together in a small bowl until the starch is dissolved, then stir into the boiling liquid. The sauce will thicken immediately. Lower the heat so the sauce is simmering, and cook, stirring, until the sauce is thickened further, about 5 minutes. Strain the sauce into a small bowl and cool to room temperature.
• Whip the heavy cream in a chilled bowl until it forms stiff peaks. Fold the whipped cream into the chilled pastry cream with a rubber spatula. Pour the lemon syrup into a wide, shallow bowl. Dip eight of the sponge-cake circles in the syrup for a second or two. Arrange the circles, dipped side up, on a wire rack set over a baking sheet. Spread 1/4 cup of the pastry cream over each cake circle. Dip the remaining cake circles in the remaining syrup, and center them, dipped side up, over the pastry cream. Top with the remaining pastry cream, dividing it evenly and spreading the cream into a dome. Place the baking sheet in the refrigerator and chill thoroughly. The delizie can be prepared to this point up to 1 day in advance. Cover them securely with plastic wrap.
• Stir the confectioners' sugar, water, and corn syrup together in a small saucepan. Stir over the lowest heat possible until the mixture is smooth and an instant-reading thermometer registers 95° F. (Alternatively, you can dip the bottom of the saucepan in very hot water until the fondant reaches the desired temperature.) Pour or drizzle the fondant over the chilled cakes slowly, to enrobe them completely. The coated cakes can be refrigerated for up to 1 day, but after that the fondant will begin to melt. Serve chilled, spooning some of the Limoncello sauce around each one.

LEMON DELIGHT DESSERT

Steps:

• In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.