Lemon Jelly Filling Recipes

LEMON JELLY RECIPE

Steps:

• Place a saucer in the freezer.
• Sterilize the jars. For more information regarding sterilizing jars, have a look at this post.
• Squeeze the lemons to obtain 500 ml/ 2 cups juice and the clementines to obtain 250 ml/ 1 cup juice. Strain the juice to remove the pulp.
• Pour the juice into a large wide pot. Add the sugar and stir well.
• Bring to a boil, stirring well to dissolve the sugar. Once the mixture is boiling set the timer to 10 minutes. Stir often while the jelly is cooking.
• After 10 minutes of cooking time start checking the jelly. Place a small amount of jelly on the freezer saucer and wait for about 30 seconds. If you are able to trace a line through the jelly, a line that stays that way, then the jelly is done. If not, return the pot to the burner and continue boiling for a few minutes more.
• Try the consistency of the jelly again and continue in this manner until the consistency is right. The time the jelly needs to get the right consistency depends on the pot you are using. Mine was large and wide and that sped up the process, my jelly only needed 15 minutes.
• Pour the jelly into the sterilized jars and close well.

LEMON FILLING

Steps:

• In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

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.

LEMON FILLING

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.

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.

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.