Lemon Jelly Filling Recipes

LEMON CAKE ROLL

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.

CLEAR LEMON JELLY FILLING

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.

TART LEMON JELLY ROLL

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 JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.