HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO
Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW
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Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk
Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)
STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)
STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready
ENJOY!
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Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
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Fig Tart:
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Apple Pie:
Lemon Meringue Pie Recipe:
Banoffee Pie:
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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MY T FINE LEMON PIE
My Mother in law made this pie. I had to search to find this filling. Homemade pie crust and this filling. Enjoy.
crus and My-T-FINE filling.
Crust Recipie
2 cups all purpose flour
1 teaspoon salt
6 tablespoons butter
6 tablespoons Crisco
6 to 8 tablespoons of ice water
I usually double this for 1 pie in order to have plenty.
Enjoy
No Bake Lemon Pudding Pie
CLICK BELOW FOR FULL RECIPE!
Requiring minimal ingredients and coming together in just FIVE MINUTES this No Bake Lemon Pudding Pie is the perfect dessert for hot, sticky summers. As always, we’ve got everything you need for this recipe (and more!) in-store. We’ll see ya at Webster’s!
Prep Time: 5 minutes
Chill Time: 4 hours
Total Time: 4 hours, 5 minutes
Yields: 9-inch pie
Ingredients:
8 ounces cream cheese, softened to room temperature (Dairy)
1 package instant lemon pudding (Aisle 5)
¼ cup powdered sugar (Aisle 5)
2 ½ cups heavy cream (or whole milk) (Dairy)
1 tsp. lemon extract (optional) (Aisle 5)
Prepared Graham Cracker Crust (Aisle 5)
Frozen Whipped Topping, thawed (Frozen)
Directions:
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a hand mixer), whip the softened cream cheese until smooth. Add the lemon pudding mix, powdered sugar, heavy cream, and lemon extract (if using) and mix until thoroughly combined. Filling will begin to thicken while mixing, this is normal. Pour filling into prepared graham cracker crust and smooth into an even layer. Cover and refrigerate for at least four hours, or overnight. When ready to serve, cover with a generous layer of whipped topping and lemon slices for garnish, if desired.
Leftover pie can be stored in refrigerator for up to four days.
Lemon Pie Filling Cake | Easy Cake Recipe | Lemon Cake | What's for Dessert?
Hey! Here is my mom's famous Lemon Pie Filling Cake recipe! It's so delicious! Try the flavors we did in the video or make your own combinations like vanilla cake with raspberry pie filling, lemon cake with blueberry pie filling,.... or! Chocolate cake with cherry pie filling! Yummy! Don't forget about the frosting!! Keep it simple with vanilla frosting and Cool Whip, or try out chocolate frosting and Cool Whip. Whatever flavors you choose, I hope you love it!
Lemon Pie Filling Cake
Ingredients:
1 box Lemon Cake Mix
1 can Lemon Pie Filling
1 can Lemon Frosting
1 container Cool Whip
Cake:
Mix cake mix per package directions.
Pour into prepared 9x13 pan.
Drop spoonfuls of pie filling all over cake batter.
Swirl pie filling into cake batter with knife.
Bake cake per package directions.
Let cool completely before frosting.
Frosting:
Fold frosting and Cool Whip together.
Frost cooled cake.
Enjoy!
Store any leftover cake in the refrigerator.
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If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
If you like the video, like, subscribe and share! Thank you! ❤
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
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Easy Apple Pancakes Recipe -
Tasty Lemon Cake in 2 minutes -
Easy Chocolate Brioche Recipe -
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Easy Chocolate Brioche Recipe -
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