Lemon Whipped Cream Torte Recipes

LEMON WHIPPED CREAM

Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

Beat cream on high speed until it begins to thicken.
Gradually add sugar.
Continue beating and add lemon juice.
Beat until soft peaks form.
Fold lemon rinds in by hand.
Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

LEMON WHIPPED CREAM TORTE

Lemon Whipped Cream Torte image

This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 19

Ingredients

1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites
FILLING:
1/2 cup sugar
1/3 cup all-purpose flour
1-3/4 cups milk
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped

Steps:

In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.

Nutrition Facts :

LEMON WHIPPED CREAM

Lemon Whipped Cream image

An easy Lemon Whipped Cream recipe.

Provided by Mary Cech

Categories Sauce Milk/Cream Dessert No-Cook Quick & Easy Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

Ingredients

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Steps:

Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

LEMON CREAM TORTE

Lemon Cream Torte image

Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1-1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant lemon pudding mix
2-1/2 cups cold whole milk
1/2 cup chopped pecans, optional

Steps:

Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

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