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Full Online Book HomeLearning KitchenDesserts - Frozen Lemon Meringue
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Desserts - Frozen Lemon Meringue Post by :cofton Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1384

Click below to download : Desserts - Frozen Lemon Meringue (Format : PDF)

Desserts - Frozen Lemon Meringue

5 egg yolks
1 3/4 cups sugar
1/2 cup lemon juice
3 sachets cool whip (we use orley whip), can use cream
1 tsp vanilla
1-2 tsp lemon rind
topping 5 egg whites
3/4 cup castor sugar
1 tsp vanilla

Whip yolks and sugar together for 15 minutes. Beat whip till stiff then add lemon juice vanilla and rind. Pour into a large pyrex dish and freeze for 24 hours.

For the topping. Beat egg whites till stiff and then beat adding the castor sugar and vanilla. Spread over frozen ice cream and place under griller just till golden. Place back in freezer.
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Desserts - Frozen -  Frozen Lemon Meringue Torte Desserts - Frozen - Frozen Lemon Meringue Torte

Desserts - Frozen -  Frozen Lemon Meringue Torte
1-1/4 cups granulated sugar 1/3 cup butter 1 Tbs grated lemon rind 1 cup lemon juice 6 eggs 1-1/2 cups whipping cream Prepare this semifreddo first as it must cool completely. In sauce pan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring until sugar is dissolved. In bowl, beat eggs; whisk hot lemon mixture into the beaten eggs (don’t add eggs to hot lemon mix). Return mixture to the saucepan and cook, stirring, just until boiling; simmer for 1 minute. Pour into clean bowl. Place plastic wrap directly on surface and chill in refrigerator to room temperature.(Mixture can

Desserts - Frozen Lemon Crunch Desserts - Frozen Lemon Crunch

Desserts - Frozen Lemon Crunch
1 cup evaporated milk ( not sweetened condensed milk) 1/3 cup lemon juice 2 eggs 1/2 cup sugar plus 3 tablespoons sugar 1/2 teaspoon salt 1 tablespoons grated lemon rind 1/2 cup finely crushed cornflakes 2 tablespoons melted butter Chill evaporated milk in refrigerator tray until soft ice crystals form around edges of tray (15-20 minutes). Whip milk until stiff. Add lemon juice and whip until very stiff. Beat eggs, 1/2 cup of sugar and salt until thick and creamy. Fold in whipped milk and grated lemon rind. Spoon into refrigerator tray (one large and 2 small trays).