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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

blueberries

blueberries

After batter is in the bundt pan, I add 1 cup of fresh or frozen (defrosted) blueberries. I also make a topping from 1 large can of crushed pineapple, undrained, 1 pkg. instant vanilla puddiing mix and 1 cup of cool whip. There's never any left-overs.


Frost or glaze

Frost or glaze

Who needs $ dollars worth of decorating tools and bags if you are not going into business. Easy way to decorate cupcakes or write name and cakes or even drizzle glaze onto foods, use a heavy duty small ziploc type bag filled with frosting or glaze. Snip the tip and you're in for an easy and inexpensive way to decorate in a pinch. And now for the best part, clean up is a snap! Toss it in the trash and you're done.





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