Lemon Velvet Cream Pie Recipes

Steps:

• Mix sugar, cornstarch and salt in saucepan; add 1 1/2 cups boiling water, stirring constantly.
• Bring to a boil over medium heat; boil for 3 to 4 minutes, stirring.
• Beat egg yolks slightly; add some of hot mixture to egg yolks, blending well.
• Return mixture to saucepan; add butter. Cook for 2 minutes longer, stirring constantly. DO NOT BOIL.
• Remove from heat; stir in lemon peel, lemon juice and vanilla.
• Remove generous 1/2 cup filling and reserve.
• Soften gelatin in 1/4 cup water; add to hot mixture, stirring until gelatin is thoroughly dissolved.
• Blend in light cream; chill until slightly thickened.
• Beat egg whites until stiff, but not dry; fold carefully into chilled mixture.
• Pour into pie shell; chill until partially set.
• Spread reserved filling over top; chill until firm.
• Serve topped with whipped cream.
• Garnish with walnuts. Mrs. J. H. Mitchell Grants Church of God LWWB Grants, New Mexico

Steps:

• Directions Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.) In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full). Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
• Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.