LEMON FILLING
Use this luscious easy-to-prepare filling for pastries, cakes and tarts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
- Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
- Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g
FRESH LEMON JELLY
Make and share this Fresh Lemon Jelly recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 45m
Yield 4 8 ounce Jars
Number Of Ingredients 4
Steps:
- 1 tablespoon finely shredded lemon peel.
- 3/4 cup lemon juice.
- Combine lemon peel water and juice for 10 minutes.
- Strain to remove pulp seeds etc.
- Measure 2 cups juice.
- Combine 2 cups juice with sugar.
- Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
- QUICKLY stir in pectin.
- Return to full rolling boil.
- Boil for 1 minute.
- Fill in 4/8 ounce jars leaving 1/2 inch head space.
- Procecss in a water bath for 5 minutes.
CLEAR LEMON JELLY FILLING
Make and share this Clear Lemon Jelly Filling recipe from Food.com.
Provided by Cathleen Colbert
Categories Dessert
Time 25m
Yield 1 filling for cake
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, corn starch and salt.
- Stir in water gradually.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Continue to cook at a boil for 1 minute.
- Remove from heat and add lemon peel and butter.
- Stir in lemon juice and food coloring.
- Allow to cool before using.
- *If the filling is too soft, refrigerate.
Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5
TART LEMON JELLY ROLL
Tart and delicious, this cake roll will tickle any lemon lover's fancy with this not overly complicated recipe.
Provided by gailanng
Categories Dessert
Time 40m
Yield 1 jelly roll
Number Of Ingredients 16
Steps:
- To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
- Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
- For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
- Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake in the preheated oven for 12 to 15 minutes.
- Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
- Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
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LEMON JELLY - BETTER HOMES & GARDENS
From bhg.com
3.6/5 (16)Calories 57 per servingTotal Time 35 mins
- Finely shred enough lemon peel to make 1 tablespoon. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; set stand 10 minutes. Strain to remove any pulp and peel; measure 2 cups juice mixture.
- In a Dutch oven, combine the 2 cups lemon juice mixture and the sugar. Cook over high heat, stirring constantly, until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on a wire rack. Makes 4 half-pints.
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