Best 4 Lemon Jelly Filling Recipes

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Lemon jelly filling is a classic dessert ingredient that can be used in a variety of dishes, from pies and tarts to cakes and trifles. It's also a great way to add a burst of citrus flavor to your favorite recipes. This article provides three delicious recipes for lemon jelly filling, each with its own unique twist. The first recipe is a classic lemon jelly filling made with fresh lemon juice, sugar, and gelatin. The second recipe is a lemon curd filling, which is made with butter, sugar, lemon juice, and eggs. The third recipe is a lemon mousse filling, which is made with whipped cream, mascarpone cheese, and lemon curd. All three recipes are easy to make and can be used in a variety of desserts. Whether you're looking for a classic lemon jelly filling, a creamy lemon curd filling, or a light and airy lemon mousse filling, you're sure to find a recipe in this article that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON FILLING



Lemon Filling image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

LEMON CAKE ROLL



Lemon Cake Roll image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

JELL-O® LEMON PIE



Jell-O® Lemon Pie image

I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.

Provided by Karen Macak

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h40m

Yield 10

Number Of Ingredients 8

1 ½ cups crushed graham crackers
½ cup white sugar
6 tablespoons unsalted butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (14 ounce) can chilled sweetened condensed milk
1 (8 ounce) package cream cheese, at room temperature
1 large lemon, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
  • Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
  • Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g

CLEAR LEMON JELLY FILLING



Clear Lemon Jelly Filling image

Make and share this Clear Lemon Jelly Filling recipe from Food.com.

Provided by Cathleen Colbert

Categories     Dessert

Time 25m

Yield 1 filling for cake

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon, rind of
1 tablespoon butter
1/3 cup lemon juice
4 drops yellow food coloring (optional)

Steps:

  • In a saucepan, combine sugar, corn starch and salt.
  • Stir in water gradually.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Continue to cook at a boil for 1 minute.
  • Remove from heat and add lemon peel and butter.
  • Stir in lemon juice and food coloring.
  • Allow to cool before using.
  • *If the filling is too soft, refrigerate.

Nutrition Facts : Calories 792.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 692.7, Carbohydrate 177.8, Fiber 0.7, Sugar 151.8, Protein 0.5

Tips:

  • To ensure the smoothest possible texture, strain the lemon juice before using it.
  • If you don't have a candy thermometer, you can use the cold water test to check if the jelly is set. Drop a small spoonful of the hot jelly into a bowl of cold water. If it forms a firm ball, the jelly is ready.
  • You can use any type of sugar to make lemon jelly, but granulated sugar is the most common. If you use a different type of sugar, such as brown sugar or honey, you may need to adjust the amount of sugar you use.
  • Lemon jelly can be used as a filling for cakes, pies, and tarts. It can also be served on its own as a dessert.
  • To make a vegan version of lemon jelly, use agar powder instead of gelatin.

Conclusion:

Lemon jelly is a classic dessert that is easy to make and loved by people of all ages. It is a refreshing and flavorful treat that is perfect for any occasion. With just a few simple ingredients, you can make a delicious batch of lemon jelly that will be sure to impress your friends and family.

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