Lemon Cloud Recipes
LEMON CLOUD PIE II
This is a great pie, and a little different to our usual lemon meringue.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
- Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
- Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 54.9 g, Cholesterol 157 mg, Fat 14.1 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 55.5 mg, Sugar 50.5 g
LEMON CLOUD PIE I
A light, refreshing, and easy to make pie. It's one of my summer favorites.
Provided by P. Tindall
Categories Desserts Pies No-Bake Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
- Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
- In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
- Spoon filling into shell and chill.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 36.6 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 152.1 mg, Sugar 26 g
LEMON CLOUD DESSERTS
From Delray Beach, Florida, Barbara Robbins writes, "Family and friends love the bright colors and refreshing lemon-lime taste of this fruity no-bake treat."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in soda and lemon juice. Cover and refrigerate for 2 hours or until set. , Add whipped topping; beat on high speed for 4-5 minutes or until smooth. Stir in food coloring if desired. Place 3/4 cup mixture in each of eight dessert dishes. Refrigerate until set. Just before serving, top with berries and kiwi.
Nutrition Facts : Calories 97 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON CLOUD (LEMON CHARLOTTE RUSSE)
Make and share this Lemon Cloud (lemon Charlotte Russe) recipe from Food.com.
Provided by GingerPeach
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
- Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
- Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
- Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
- Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.
LEMON CLOUD JELLO MOLD
Tart, sweet, very refreshing for the coming warm weather and simple as can be. And it can be made with other jello flavors and juice flavors; very versatile.
Provided by JanetB-KY
Categories Gelatin
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve Jello in boiling water; then add lemonade.
- Refrigerate until it has thickened to a jelly like texture; fold in cool whip and pour into a six cup mold.
- Refrigerate until ready to serve; unmold and serve.
Nutrition Facts : Calories 220.7, Fat 7.2, SaturatedFat 6.2, Sodium 109, Carbohydrate 38.7, Fiber 0.1, Sugar 37.1, Protein 2.1
LEMON CLOUD
Can be prepared in 45 minutes or less, but requires additional unattended time.
Provided by Mrs. Franklin F. Howe
Yield Serves 8
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves. Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.
- Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes. Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
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- Combine all the curd ingredients in the top of a double boiler. Heat, while stirring with a whisk, until it thickens. It is thick enough when it coats the back of a spoon. Remove from the heat and cover. Refrigerate until completely cool. This can be made up to 2 weeks in advance.
- In the bowl of an electric mixer, beat the cream until it begins to thicken. Slowly add in the powdered sugar and vanilla with the mixer on low. Continue to beat until the mixture holds a stiff peak. Using a spatula, gently fold in the yogurt.
- Place a layer of the graham cracker crumble in the bottom of your dessert dishes. Layer the yogurt cream, followed by a thin layer of lemon curd. Repeat the layers. Garnish with fresh lemon zest, if desired.
MEYER LEMON CLOUDS WITH LEMON WHIPPED CREAM AND FRESH ...
From steamykitchen.com
Reviews 37Estimated Reading Time 5 minsServings 6
- Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
- Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.
- To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.
- Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.
LEMON CLOUD PIE (NO-BAKE) - EAGLE BRAND
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2/5 Servings 8
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LEMON CLOUD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (44)Total Time 5 hrs 2 mins
- Preheat the oven to 350°F. Lightly grease and flour (or line with parchment) two 8" square pans, or two 9" round pans., To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed., Beat in the baking powder, salt, cake enhancer, and vanilla extract., Add the egg whites and the whole egg, beating until the mixture is fluffy.
- Scrape the bottom and sides of the bowl., Beat in the flour in three additions, alternating with the yogurt or milk.
- Scrape the bowl after each addition; the mixture should be fluffy when done., Scoop the batter into the prepared pans.
- Wrap the pans in cake strips, if you have them, to prevent doming., Bake the cakes for 32 to 37 minutes, until a cake tester or toothpick inserted into the center comes out clean., Cool the cake in the pans for 10 minutes, then turn them onto a rack to cool completely., To make the filling: Stir together the pastry cream mix and the milk until blended, about 1 minute, then beat until thick, about 2 to 3 minutes longer., Stir the lemon curd into the prepared pastry cream until evenly blended., Cover the lemon pastry cream, and refrigerate for 2 to 3 hours until firm., To assemble the cake: Gently stir the filling to loosen it, then spread 1/2 cup of filling atop each cake layer; don't stack them yet.
KETO LEMON PIE - LOW CARB - I BREATHE I'M HUNGRY
From ibreatheimhungry.com
4.8/5 (36)Category Low Carb Dessert RecipeCuisine AmericanCalories 427 per serving
- Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
LEMON CLOUD MUG CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (3)Category DessertCuisine AmericanTotal Time 5 mins
- Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth.
- Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
- If desired, place the whipping cream and sugar in the mixing bowl of a stand mixer and mix on high speed until peaks form. Top cake with whipped cream and lemon peels. Cake is best consumed while still warm or within a few hours of being cooked.
LEMON HONEY CLOUD COOKIES - LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (1)Total Time 22 minsCategory CookiesCalories 154 per serving
- Using a mixer, beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and mix just until combined. Add the honey, extracts, and egg, mix until combined.
- In a medium mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
- Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
HOW TO MAKE A LEMON PAVLOVA - THAT SKINNY CHICK CAN BAKE
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5/5 (2)Total Time 3 hrs 5 minsCategory 900+ Best Dessert RecipesCalories 284 per serving
- Preheat oven to 200º. Beat egg whites in large bowl until foamy. Gradually add 1 cup sugar, beating until mixture is very stiff and glossy. Add lemon juice and mix until combined.
- Place parchment paper on a baking sheet. Trace a 9-inch circle in the middle of the paper, then flip so that marks are on the underside of the paper. Pile meringue into the center of the circle, then spread to edges, building up the perimeter of the meringue to make a shell. Alternatively, you can bake meringue in a grease 9-inch pie plate. Bake for 2 hours. Cool completely at room temperature.
- Meanwhile, combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook over low heat, whisking constantly until thickened. Remove from heat and cool at room temperature, refrigerate until cold.
- Beat cream until stiff peaks form. Using the same beaters, beat lemon filling until smooth. Fold 1/2 cup of the cream into the lemon filling until blended, then pile into cooled meringue shell. Reserve the rest of the whipped cream in the refrigerator. Cover and chill for at least 2 hours before serving. Top with remaining cream and berries to serve, if desired.
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