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Full Online Book HomeLearning KitchenDesserts - Fruit - Lemon Bavarian Dessert
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Desserts - Fruit -  Lemon Bavarian Dessert Post by :aletha Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1295

Click below to download : Desserts - Fruit - Lemon Bavarian Dessert (Format : PDF)

Desserts - Fruit - Lemon Bavarian Dessert

2 envelopes unflavored gelatin
1/4 cup cold water
4 eggs
1 1/4 cup sugar
1/2 cup lemon juice
32 ice cubes
4 teaspoons grated lemon peel
18 lady fingers, split
1/3 cup frozen raspberry juice concentrate, thawed or raspberry liqueur
1 (8-oz.) container frozen light whipped topping.
1/2 pint fresh raspberries

In a small bowl, sprinkle gelatin over water; let stand 5 minutes to soften. In another small bowl beat eggs slightly; set aside.

In medium saucepan, combine sugar and lemon juice; cook and stir over medium-high hat for about 4 minutes or until mixture is very hot and sugar is dissolved. Add softened gelatin; stir until dissolved.

Slowly blend half of hot lemon mixture into beaten eggs. Reduce heat to low; gradually stir egg mixture into remaining hot lemon mixture. Cook 1 minute, stirring constantly. (Mixture will not thicken.) Remove from heat.

Pour half of mixture into blender container. Add half of ice cubes. Cover; blend until smooth. Pour into medium bowl. repeat with remaining lemon mixture and remaining ice cubes. Add to bowl. Stir in lemon peel. Freeze 5 to 10 minutes or until mixture is partially set.

Meanwhile, line bottom of ungreased 13x9-inch baking dish with 24 ladyfinger halves, cut side up. Cut remaining 12 ladyfingers in half crosswise; arrange around inside edges of dish, cut side facing in. Brush ladyfingers with raspberry juice concentrate.

Place whipped topping in large bowl. fold partially set lemonmixture into whipped topping. spoon mixture into ladyfinger lined dish. sprinkle raspberries over top. Cover; refrigerate 20 to 30 minutes or until mixture is set.

To serve, cut into squares. Store in refrigerator.

Serves 20.

From Pillsbury Best Desserts.
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