Lemon pie filling?!
i found a can of lemon pie filling in the pantry ,is there anything i could make with it other then pie!?Www@FoodAQ@Com
Answers:
Use it as filling for a lemon cake!.
Or use it for a lemon crumble or trifle type dessert, layered with whipped cream or swirl it in softened ice cream and then refreeze the ice cream!. Or use it for filling between two cookies!. Or use it to fill cupcakes!.Www@FoodAQ@Com
Or use it for a lemon crumble or trifle type dessert, layered with whipped cream or swirl it in softened ice cream and then refreeze the ice cream!. Or use it for filling between two cookies!. Or use it to fill cupcakes!.Www@FoodAQ@Com
LEMON DELIGHT:
INGREDIENTS
1 cup all-purpose flour
1/2 cup butter, melted
1 cup ground pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (21 ounce) can lemon pie filling
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. In a 7x11 inch baking dish, combine flour, melted butter and half of pecans!. Spread mixture evenly and bake 25 minutes, or until golden brown!. Let cool completely!.
In medium bowl, cream together cream cheese and confectioners' sugar until smooth!. Spread over cooled crust!. Chill 30 minutes in refrigerator!.
Spread lemon pie filling over chilled dessert!. Spread whipped topping over lemon filling, and top with remaining pecans!. Refrigerate until serving!.
LEMON CHIFFON CAKE;
INGREDIENTS
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar!. Add oil, egg yolks, water and lemon rind!. Beat with an electric mixer until smooth!.
In a small bowl, beat egg whites and cream of tartar until peaks form!. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form!. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain!. Turn batter into ungreased 10 inch tube pan!.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean!. Invert cake and cool completely in pan!. When cool, loosen edges and shake pan to remove cake!.
To Make Filling: Beat cream to stiff peaks!. Fold in lemon filling!. Chill until stiff!.
To Assemble Cake: Slice cake horizontally into 3 equal layers!. Fill layers with 1/3 cup of filling!. Spread remaining filling on top layer!. Decorate with lemon slices!.Www@FoodAQ@Com
INGREDIENTS
1 cup all-purpose flour
1/2 cup butter, melted
1 cup ground pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (21 ounce) can lemon pie filling
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. In a 7x11 inch baking dish, combine flour, melted butter and half of pecans!. Spread mixture evenly and bake 25 minutes, or until golden brown!. Let cool completely!.
In medium bowl, cream together cream cheese and confectioners' sugar until smooth!. Spread over cooled crust!. Chill 30 minutes in refrigerator!.
Spread lemon pie filling over chilled dessert!. Spread whipped topping over lemon filling, and top with remaining pecans!. Refrigerate until serving!.
LEMON CHIFFON CAKE;
INGREDIENTS
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar!. Add oil, egg yolks, water and lemon rind!. Beat with an electric mixer until smooth!.
In a small bowl, beat egg whites and cream of tartar until peaks form!. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form!. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain!. Turn batter into ungreased 10 inch tube pan!.
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean!. Invert cake and cool completely in pan!. When cool, loosen edges and shake pan to remove cake!.
To Make Filling: Beat cream to stiff peaks!. Fold in lemon filling!. Chill until stiff!.
To Assemble Cake: Slice cake horizontally into 3 equal layers!. Fill layers with 1/3 cup of filling!. Spread remaining filling on top layer!. Decorate with lemon slices!.Www@FoodAQ@Com