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Frosting & Glazes

Lemon Cream Filling

Alice Gless Recipe shared by:
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I wanted to show a method to keep this kind of thing from scorching which has prevented my making more of same in the past. Today I made Lemon Meringue Pie Filling only used cream instead of water. I wanted to show the heat diffuser I dragged home years ago and has been sitting in my stove drawer. Well, it helps a lot, stir constantly, can turn the heat high and won't burn/scorch.

  • Hands-On Time:
  • Total Time:
  • Servings: 16 to 20
  • Rating:

Ingredients

  • 1 package Jello Cook & Serve Lemon Pudding & Pie Filling (8 1/2 cup servings, 4.3 oz)
  • 2 cups half and half
  • 1 cup whipping cream
  • See box.
  • NOTE: I meant to use all half and half but didn't buy quite enough and didn't want to use water so I used a cup of my whipping cream.
  • Another way to make this is to make it with water, cool in plastic wrap as shown, and then whip about 2 cups of whipping cream and fold that in.
  • Whether you use water or especially with the cream, it will scorch with nasty brown stuff if you aren't careful.
  • I didn't turn the heat quite all the way up, but just a little under high.
  • I started with cold which took longer.
  • I started without the diffuser until it got a little warm

Baking Instructions

  1. I made the pudding following the instructions on the back of the box with one exception.
  2. Instead of water as called for, I used 1 pint of half and half and 1 cup whipping cream in addition to the egg yolks, pudding mix, and sugar, 3 cups total cream.
  3. It is the filling we traditionally used in angel (meringue) pies but much easier.
  4. I know that diffuser looks old and rusted and some might not know what it's for, but they really help (I didn't want the money I spent on the cream going to waste if possible).
  5. I have made this in a double boiler in the past but it never comes to a full boil.
  6. Use only a pan similar to mine or stainless steel as aluminum gets slightly dissolved by the acid and ruins the taste as I found out the hard way years ago.
  7. They still make them! Norpro tin heat diffuser.

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Tips

Vanilla

Vanilla

Always use real vanilla extract rather than imitation extract. You will notice the difference every time!


Level before stacking!

Level before stacking!

To give your cakes a "professional edge", try using a serrated knife to level the top dome off your cakes before stacking them. It helps if you stick you cake layers in the freezer for 30 mins before cutting.





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