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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

Decadent Carrot Cakesters

Decadent Carrot Cakesters

Using the Decadent Carrot Cake recipe for the cookies, make small cookies, allow to cool, match up size and shape of cookies, ice bottom of one cookie and top with another cookie. The cookies fit in a snack bag for lunches, without getting icing on everything else.


Frosting Double Take Cupcakes

Frosting Double Take Cupcakes

Don’t choose between chocolate or vanilla frosting. Use this easy trick to get both. Fill two piping bags- one with each frosting. Cut the tips off and place the two bags into one larger bag fitted with a large-sized frosting tip. Pipe frosting onto cupcakes as usual.





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