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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

4-ingredient Ice Cream Cake

4-ingredient Ice Cream Cake

For a refreshing ice cream cake, simply add one cup of your favorite soda to a box of Classic White cake mix. (Nothing else!) Mix until most of the lumps are gone. (Root Beer or Orange are the tastiest.) Pour into 2 round cakes and bake as directed on the box. Cool completely and freeze for an hour. Fill one round cake pan with vanilla ice cream and freeze for an hour. Put the ice cream "cake" between the two cakes and freeze for an hour. Top with fat free cool whip. ENJOY!


White Chocolate Raspberry Lemon Cupcakes

White Chocolate Raspberry Lemon Cupcakes

I love to use the Frosting Creations but the flavors are a little odd. So normally I put the White Chocolate Raspberry Frosting on Yellow Supreme cupcakes. Tastes delicious!





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