| 43 | 44 | 45 | 46 | 47 |
| 1 | 39 | 78 | 117 | 156 |
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about 3 cups of the mixture (6 to 7 ounces).
You can purchase lemon juice that's ready to use in bottles or
lemon-shaped plastic containers.
Nutr. Assoc. : 0 881 0 2130706543 0 0 0 20209 0 3681 2495 26410
*
Exported from MasterCook *
Creamy Lemon Dessert
Recipe By
Serving Size : 9
:
Preparation Time :0:00
Categories
: Chapter 6
Snacks and Desserts
Desserts
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
-
2
1
2
cups whipping (heavy) cream
Graham Cracker Crust -- (below)
(14 ounce) can sweetened condensed milk
cup lemon juice
1
/2
teaspoons grated lemon peel -- if desired
Few drops of yellow food color -- if desired
Whole strawberries for garnish -- if desired
GRAHAM CRACKER CRUST
graham cracker squares
tablespoons sugar
cup margarine or butter (1/2 stick) -- melted
1
2
6
1
/4
Pour the whipping cream into a large bowl, and place in the refrigerator
to chill. The whipping cream will whip better in a cold bowl.
Prepare Graham Cracker Crust (below). While crust is cooling, continue
with recipe.
Mix milk, lemon juice and lemon peel in a small bowl, and set aside.
Add the food color to the whipping cream. Beat the whipping cream with the
electric mixer on high speed until stiff peaks form.
Gently pour the lemon mixture over the whipped cream. To fold together,
use a rubber spatula to cut down vertically through the whipped cream,
then slide the spatula across the bottom of the bowl and up the side,
turning the whipped cream over. Rotate the bowl one-fourth turn, and
repeat this down-across-up motion. Continue mixing in this way just until
ingredients are blended.
Pour the folded mixture over the crust. Cover and refrigerate at least 2
hours but no longer than 48 hours.
Cut dessert into 3-inch squares. Garnish each serving with a strawberry.
Cover and refrigerate any remaining dessert.
GRAHAM CRACKER CRUST:
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