Lemon Cream Pie (Diabetic)
INGREDIENTS:
4 Eggs, separated
2/3 c Granulated sugar
1 tb Grated lemon rind
1 tb Lemon juice
1 ts Vanilla
2/3 c All purpose flour
LEMON RUM SAUCE
1/3 c Granulated sugar
1/3 c Water
2 tb Lemon juice
2 tb Dark rum
LEMON CREAM
1 pk Unflavored gelatin
1/4 c Cold water
4 Egg yolks
3/4 c Sugar
1 tb Grated lemon rind
3/4 c Lemon juice
4 oz Cream cheese, softened
1 c Whipping cream
GARNISH
1 1/2 c Whipping cream
2 tb Sifted icing sugar
2 tb Dark rum
10 Strawberries, halved
2 Kiwifruit, peeled and thinly
-sliced
1 Mango, peeled and thinly
-sliced
1/2 c Toasted sliced coconut **
1/4 c Toasted chopped pistachios
-**
4 Eggs, separated
2/3 c Granulated sugar
1 tb Grated lemon rind
1 tb Lemon juice
1 ts Vanilla
2/3 c All purpose flour
LEMON RUM SAUCE
1/3 c Granulated sugar
1/3 c Water
2 tb Lemon juice
2 tb Dark rum
LEMON CREAM
1 pk Unflavored gelatin
1/4 c Cold water
4 Egg yolks
3/4 c Sugar
1 tb Grated lemon rind
3/4 c Lemon juice
4 oz Cream cheese, softened
1 c Whipping cream
GARNISH
1 1/2 c Whipping cream
2 tb Sifted icing sugar
2 tb Dark rum
10 Strawberries, halved
2 Kiwifruit, peeled and thinly
-sliced
1 Mango, peeled and thinly
-sliced
1/2 c Toasted sliced coconut **
1/4 c Toasted chopped pistachios
-**
Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead. "PAVE" refers to the dessert's flat square shape, imitating tiles or paving stones. If you have time, it's fun to decorate each square differently.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla. In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in prepared pan; bake in 350 F oven for 15-20 minutes or until golden and cake springs back when lightly touched. Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften. Over low heat, warm gelatin gently just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light;beat in lemon rind and juice. Beat in gelatin mixture. Return to saucepan and cook over low heat for 5-6 minutes or until barely thickened; let cool slightly. In large bowl, beat cheese until light;beat in lemon mixture. Let cool to room temperature just until starting to thicken. Whip cream; fold into lemon mixture. Spread evenly over cake. Refrigerate for at least 2 hours or up to 2 days. Cut into squares.
GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag and pipe decoratively onto each square. Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.
** Toast coconut and pistachios on separate baking sheets in 350 F oven for 5 minutes or until golden.
Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside. In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla. In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture. Gently fold in flour until thoroughly mixed. Spread in prepared pan; bake in 350 F oven for 15-20 minutes or until golden and cake springs back when lightly touched. Let cool in pan.
LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring to boil. Boil for 1 minute; stir in rum. Brush over cake.
LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften. Over low heat, warm gelatin gently just until dissolved. Meanwhile, in bowl, beat egg yolks with sugar until light;beat in lemon rind and juice. Beat in gelatin mixture. Return to saucepan and cook over low heat for 5-6 minutes or until barely thickened; let cool slightly. In large bowl, beat cheese until light;beat in lemon mixture. Let cool to room temperature just until starting to thicken. Whip cream; fold into lemon mixture. Spread evenly over cake. Refrigerate for at least 2 hours or up to 2 days. Cut into squares.
GARNISH: Whip cream; beat in sugar and rum. Spoon into pastry bag and pipe decoratively onto each square. Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio. Makes 20 servings.
** Toast coconut and pistachios on separate baking sheets in 350 F oven for 5 minutes or until golden.