Lemon Berry Whip Recipes

LEMON BERRY WHIP

Steps:

• In a large bowl mix the condensed milk and the lemon juice until the mixture thickens.
• Mix in the pudding and then the cool whip and sour cream.
• Gently mix in the berries. Serve or place in a pie crust and then serve.

LEMON CURD WHIP WITH BERRIES

Steps:

• Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 8 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.
• The curd will keep, refrigerated, for up to 3 weeks.
• Fold a cup of curd into the whipped cream and layer this in glasses with the berries. This can be served immediately or chilled up to 6 hours.

FROZEN LEMON WHIP WITH BLUEBERRY SAUCE

Steps:

• Line a 6-cup jumbo muffin tin with paper muffin liners.
• Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
• In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
• To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
• Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.

LEMON CURD WHIP

Steps:

• In a medium size bowl, combine whipped topping and lemon curd.
• Chill and Serve.
• Use as a dip for pretzels, fruit, angel food cake, or cookies.
• Use as frosting on lemon cake or pie filling, top pie with fruit.

LEMON WHIP

Steps:

• Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix.
• Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours).
• Add Cool Whip and whip in electric mixer.
• Pour into serving dish and refrigerate several hours.