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Full Online Book HomeLearning KitchenFruit - Lemon - Lemon Trifle
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Fruit - Lemon -  Lemon Trifle Post by :nick666 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1572

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Fruit - Lemon - Lemon Trifle

14 ounce can sweetened condensed milk
8 ounce lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon rind
2 cups whipped topping
10 inch angel food cake -- cubed
2 cups fresh raspberries
1/2 cup flaked coconut -- toasted
fresh mint -- optional


In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint, if desired.
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2 Cups flour 1 Teaspoon baking powder 1 Teaspoon baking soda 1/4 Teaspoon salt 1/4 Cup sugar 2 Tablespoons honey 2 Eggs 1 1/4 Cup (14 ounces) plain yogurt, room temperature 1/4 Cup melted butter 1 Tablespoon grated lemon peel Lemon Syrup: 1/3 Cup lemon juice 1/3 Cup sugar 3 Tablespoons water Preheat oven to 375. Grease 12 muffin pans.Combine flour, baking powder, soda and salt; set aside. In another bowl, combine sugar, honey, eggs, yogurt, butter and rind. Add dry ingredients and mix. Spoon into greased muffin tins. Bake at 375 degrees for 15
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For Crust: 1 1/2 cups all purpose flour 3 tablespoons sugar 1/4 teaspoon ground cinnamon 9 tablespoons chilled unsalted butter, cut into pieces 3 tablespoons ice water plus For Filling: 1 3/4 cups fresh lemon juice 1 1/2 cups sugar 5 large eggs 4 large egg yolks 1 tablespoon grated lemon peel 3/4 cup unsalted butter, cut into pieces Make Crust: Combine flour, sugar and ground cinnamon in processor. Using on/off turns, cut in chilled unsalted butter until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice
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