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A light vanilla layer cake filled with bright, lemon mousse is “frosted” with toasted marshmallow-like meringue for a truly magnificent dessert. Read the full recipe after the video. Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans; line with parchment. Butter parchment, then dust with flour, tapping out excess.
Hide Images 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds. 2. In medium bowl, gently stir pie filling into frosting. 3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge.
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. — Taste of Home Test Kitchen In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly.
(Limoncello liquor is optional.) Mix the cake according to the recipe, adding the zest to the dry ingredients and the lemon extract with the vanilla. Divide the batter between two 8″ pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe.
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