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Lemon Bavarian |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon Bavarian recipe on the web!!_ envelope unflavored jello ___ cup water cold _ eggs yolk ___ cup sugar _ tablespoon lemon peels grated ___ cup lemon juice Pinch salt _ eggs white ___ cup sugar _ cup whipped cream whipped Thin lemon slices At least 4 hours or up to 1 day before serving: In a small bowl, mix gelatin and water; set aside. In a small mixer bowl at high speed, beat egg yolks for 5 minutes or until light and fluffy. Gradually beat in sugar and continue beating until thick and light. Beat in lemon rind, lemon juice and salt. Pour into a small saucepan. Cook and stir over low heat for 5 to 7 minutes or until egg mixture thickens (do not boil). Stir in gelatin until dissolved. Remove from heat and chill until the consistency of unbeaten egg whites. In a large mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar and continue beating until stiff but not dry. Gently fold into lemon mixture. Fold in whipped cream. Pour into a 1 1/2 -quart soufflé dish. Cover and chill at least 3 hours or until ready to serve. Decorate with lemon. Baked Apple Crepes Café Pavé Chestnut Bûche de Noël Chocolate Velvet Dessert Lemon Bavarian Nesselrode Ice Cream Pavolva Pumpkin Spice Roll Rum Raisin Sundaes Spiced Cranberries Jubilee Steamed Mincemeat Pudding Strawberries and Cream Mousse Toffee Cream Dessert Vienna Torte |
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