Best 6 Lemon Cloud Desserts Recipes

LEMON CLOUD PIE I

Steps:

• Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan. Beat well. Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer.
• Remove saucepan from heat. Add cream cheese to lemon mixture, and stir until incorporated.
• In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold sweetened egg whites into lemon mixture.
• Spoon filling into shell and chill.

27 DELICIOUS LEMON DESSERTS (+TANGY LEMON BARK)

Steps:

• Line a pan with parchment paper or foil and set aside.
• Melt the white chocolate chips over a double boiler or in the microwave.
• Stir in 2/3 cup of the candy.
• Spread in the pan and sprinkle with the rest of the candy

27 EASY LEMON DESSERT RECIPES

Steps:

• Start by preheating your oven to 350 degrees F and line a 9x13 baking dish with a nonstick barrier like parchment paper, aluminum foil, or cooking spray.
• Unroll 1 can of crescent roll dough and press along the bottom of the baking dish so it's even all the way across and touches all of the edges of the pan.
• In a mixing bowl combine 1 ½ lemon worth of zest and the juice of 2 lemons. Add the cream cheese and ½ cup of sugar to the bowl and beat with an electric mixer until fluffy and smooth. Spread evenly over the crescent dough.
• Mix the remaining zest and 3 tablespoons of sugar. Layer the second can of crescent dough in the same fashion as the first on top of the cream cheese mixture. Brush melted butter over this layer and top with sugar and zest mixture.
• Bake for around 30 minutes until the top is brown, golden, and crispy. Remove from oven and cool for at least 20 minutes. Cut into even squares and then move the bars to the fridge to continue to chill and set, for at least 1 hour.

LEMON CLOUD TRIFLE

Steps:

• For the cake: Preheat oven to 375 degrees. Coat two 18-by-13-inch rimmed baking sheets with cooking spray. Line with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
• With a standing mixer fitted with the whisk attachment, beat egg yolks, 2 cups sugar, the milk, and vanilla on medium speed until pale and fluffy, about 4 minutes. Sift flour and salt over mixture in 3 additions, folding gently with a spatula. Transfer to a bowl.
• Beat egg whites on medium speed until foamy. Add cream of tartar, and beat until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold whites into yolk mixture.
• Divide batter between prepared baking sheets, and smooth tops. Bake until golden brown and a toothpick inserted into center comes out clean, about 8 minutes. Let cool in pans on wire racks for 10 minutes. Invert cakes onto racks. Remove parchment, turn cakes right side up, and let cool completely.
• For the lemon cloud: Fill a large bowl halfway with ice water, and set aside. Whisk together 6 eggs, 6 egg yolks, 1 3/4 cups sugar, the lemon juice and zest, and a pinch of salt in a heatproof bowl. Set bowl over a pan of simmering water, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 15 minutes. Remove from heat, and whisk in butter. Strain through a fine sieve into a bowl. Set bowl in ice water, and let cool, whisking constantly. Place plastic wrap directly on surface of lemon curd, and refrigerate until cold, about 2 hours.
• Put remaining 6 egg whites, cream of tartar, a pinch of salt, and remaining 1/4 cup sugar in a large, heatproof bowl. Clip a candy thermometer to side of bowl. Set bowl over a pan of simmering water, and whisk until mixture reaches 160 degrees and sugar has dissolved. Remove from heat. With a mixer on medium speed, beat egg white mixture until stiff, glossy peaks form, about 15 minutes.
• Beat cream until firm (but not stiff) peaks form. Whisk lemon curd to loosen if needed, and then fold egg white mixture into chilled curd. Fold in whipped cream. Refrigerate until ready to use.
• For the sherry syrup: Bring sugar, water, and sherry to a simmer in a saucepan, stirring until sugar has dissolved. Let cool completely.
• Assemble cake: Place one cake on a cutting board, and brush with half the syrup. Brush 1 cup marmalade over cake. Top with second cake and remaining syrup and marmalade. Using a serrated knife, cut cake into 3-inch squares.
• Place 5 or 6 squares upright in bottom of a large (14-cup or more) trifle bowl. Trim squares to fit curve of bowl so that the entire bottom is covered. Spoon 4 1/4 cups lemon cloud over top of cake squares. Repeat with two more layers of cake squares and lemon cloud. Drizzle with marmalade.

LEMON CLOUD

Steps:

• Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves. Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves. Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.
• Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes. Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

LEMON CLOUD (LEMON CHARLOTTE RUSSE)

Steps:

• Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
• Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
• Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
• Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
• Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.