Sunday, April 25, 2010

The joys of lemon cake...

One of the highlights of life in Three Points is our annual picnic and potluck. Everyone packs their favorite dishes, which disappear pretty quickly (especially with all of the hungry men sitting around). A favorite is Lizzie's special lemon cake-- yum! The inedible prop cake onstage isn't nearly as delicious as this recipe, though:

Lemon Ice Box Cake
14 graham crackers, crushed
  • 1 cup white sugar (measured as two 1/2 cups)
  • 1/2 cup melted butter
  • 1 (12 fluid ounce) can evaporated milk, chilled
  • 2 lemons, juiced
  • 1 (3 ounce) package lemon flavored gelatin
  • 1 cup crushed pineapple, drained
  • 1/2 cup graham cracker crumbs
  • 1/4 cup maraschino cherries, drained and chopped

  • Directions:
  1. To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  2. Mix lemon gelatin with 1 cup boiling water and let cool.
  3. Meanwhile, whip the chilled evaporated milk, add 1/2 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  4. Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.

Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

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