Best 4 Lemon Angel Delight Recipes

LEMON ANGEL FOOD DESSERT

Steps:

• Bake angel food cake as per directions.
• Trim off the crusts and break into bite size pieces.
• Combine 6 egg yolks, 3/4 cup sugar and 3/4 cup of lemon juice.
• Cook in double boiler until thickened (coats spoon).
• Remove from heat and add 1 tbsp.
• unflavored gelatin softened in 1/4 cup of water to mixture and cool.
• Beat 6 egg whites till stiff and add 1/2 cup sugar.
• Fold whites into egg yolk mixture.
• Arrange 1/3 of cake pieces loosely in bottom of tube pan.
• Pour 1/3 of lemon custard mixture over cake.
• Continue until there are 3 layers ending with the custard mixture.
• Refrigerate overnight.
• Loosen and remove from pan.
• Frost with whipped cream.
• An alternative method to assembling this cake would be to mix the angel food pieces with the custard mixture and put in a spring form pan. Make it the day before. When released from the pan frost with whipped cream or Cool Whip. This works wonderfully.

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

ANGEL LEMON DELIGHT

Steps:

• Preheat oven to 375°. Mix 1 cup sugar, flour, salt, egg yolks, juice and rind, butter, and milk together in order given. Beat until very smooth and creamy. Beat egg whites until stiff. Add 1/2 cup sugar and beat again. Fold into first set of ingredients. Pour into ungreased, shallow, 8x12-inch, glass baking dish. Set in a shallow roasting pan in 1 inch hot water. Bake, uncovered, for 40 minutes. Fun Fact: The Iditarod Trail Sled Dog Race, usually just called the Iditarod, is an annual sled dog race in Alaska, where mushers and teams of typically 16 dogs cover 1,161 miles in eight to fifteen days from Anchorage to Nome. The Iditarod began in 1973 as an event to test the best sled dog mushers and teams, evolving into the highly competitive race it is today. The current fastest winning time record was set in 2002 by Martin Buser with a time of 8 days, 22 hours, 46 minutes, and 2 seconds. Teams frequently race through blizzards causing whiteout conditions, and sub-zero weather and gale-force winds which can cause the wind chill to reach -100 °F. The race is the most popular sporting event in Alaska, and the top mushers and their teams of dogs are local celebrities. While the yearly field of more than fifty mushers and about a thousand dogs is still largely Alaskan, competitors from fourteen countries have completed the event including the Swiss, Martin Buser, who became the first international winner in 1992. Serve warm or cold.