Arrange fruit cake in a large glass serving bowl. Drizzle custard over top. Sprinkle 2/3 of raspberries over custard. Whip cream to soft peaks then fold into lemon curd. Pour over raspberries. Cover with plastic wrap and chill for 1 hour.
Sprinkle remaining raspberries and pistachios over trifle. Garnish with chocolate curls.
For syrup: Combine sugar, lemon juice, and water in small
oss the fries with the lemon zest, juice, salt, and pepper
Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
Garnish with reserved blueberries, lemon slices and mint leaves.
Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.
In a mixing bowl, beat cream cheese and yogurt.
Add the milk, pudding mix and lemon peel.
Beat until smooth in a blender. Process 1/2 cup strawberries and grape juice until smooth.
Tear cake into 1-inch cubes.
Place a third in a trifle bowl or a 3-quart serving bowl.
Top with a third of the pudding mixture and half of the remaining strawberries.
Drizzle with half of strawberry sauce.
Repeat.
Top with remaining cake and pudding mixture.
Cover and refrigerate for at least 2 hours.
Yield:
14 servings.
f 1 lemon.
Meanwhile, combine sugar, lemon juice, and lemon zest in
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
lace a dollop of Preserved Lemon Dressing on a plate and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
late with some of the Lemon Dressing and serve immediately with
y combining the olive oil, lemon juice, grape juice, vinegar, garlic
owl add the sugar, lemon zest, and lemon verbena leaves. Rub everything
gg yolks, corn oil, water, lemon rind and juice.
With
peak. Fold in the Lemon Curd. Divide into serving bowls
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
Spray a 6-cup fluted cake pan with nonstick cooking spray. In a large mixing bowl, beat the sugar and margarine until smooth and fluffy.
Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together the flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Spoon batter into prepared pan and bake in preheated 350\u00b0 oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes.
Invert onto wire rack.
Spray 6-cup fluted cake pan with nonstick cooking spray.
In large mixing bowl, beat sugar and oleo until smooth and fluffy. Beat in sour cream, egg whites, lemon rind and lemon juice until smooth.
Sift together flour, baking soda and salt and add to batter.
Mix until smooth, about 1 minute.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.