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Lemon Cream Pave

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Recipe

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

 

Yield

20 servings

Prep

15 min

Cook

35 min

Ready

3 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 large eggs
separated
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cup sugar
granulated
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1 tablespoon lemon zest
grated
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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cup all-purpose flour
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Lemon rum sauce
cup sugar
granulated
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cup water
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2 tablespoons lemon juice
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2 tablespoons dark rum
Lemon cream
1 package gelatin, unflavored
unflavored
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¼ cup water
cold
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4 each egg yolks
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¾ cup sugar
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1 tablespoon lemon zest
grated
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¾ cup lemon juice
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4 ounces cream cheese
softened
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1 cup heavy whipping cream
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Garnish
1 ½ cups heavy whipping cream
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2 tablespoons powdered sugar
sifted
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2 tablespoons dark rum
10 each strawberries
halved
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2 each kiwi fruit
peeled and thinly sliced
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1 each mangos
peeled and thinly sliced
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½ cup coconut
sliced, toasted
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¼ cup pistachio nuts
toasted and chopped
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Ingredients

Amount Measure Ingredient Features
4 large eggs
separated
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158 ml sugar
granulated
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15 ml lemon zest
grated
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15 ml lemon juice
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5 ml vanilla extract
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158 ml all-purpose flour
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Lemon rum sauce
79 ml sugar
granulated
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79 ml water
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3E+1 ml lemon juice
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3E+1 ml dark rum
Lemon cream
1 package gelatin, unflavored
unflavored
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59 ml water
cold
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4 each egg yolks
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177 ml sugar
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15 ml lemon zest
grated
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177 ml lemon juice
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115.6 ml/g cream cheese
softened
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237 ml heavy whipping cream
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Garnish
355 ml heavy whipping cream
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3E+1 ml powdered sugar
sifted
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3E+1 ml dark rum
1E+1 each strawberries
halved
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2 each kiwi fruit
peeled and thinly sliced
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1 each mangos
peeled and thinly sliced
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118 ml coconut
sliced, toasted
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59 ml pistachio nuts
toasted and chopped
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Directions

Grease 15 x 10 inch jelly roll pan; line with parchment paper. Grease paper and sprinkle lightly with flour. Set aside.

In bowl, beat egg yolks with sugar until light and fluffy; beat in lemon rind and juice and vanilla.

In separate bowl, beat egg whites until stiff but not dry peaks form; fold into yolk mixture.

Gently fold in flour until thoroughly mixed.

Spread in prepared pan; bake in 350℉ (180℃) oven for 15 to 20 minutes or until golden and cake springs back when lightly touched.

Let cool in pan.

LEMON RUM SAUCE: In saucepan, combine sugar, water and lemon juice;bring to boil.

Boil for 1 minute; stir in rum. Brush over cake.

LEMON CREAM: In saucepan, sprinkle gelatin over cold water; let stand for 5 minutes to soften.

Over low heat, warm gelatin gently just until dissolved.

Meanwhile, in bowl, beat egg yolks with sugar until light;beat in lemon rind and juice. Beat in gelatin mixture.

Return to saucepan and cook over low heat for 5 to 6 minutes or until barely thickened; let cool slightly.

In large bowl, beat cheese until light;beat in lemon mixture.

Let cool to room temperature just until starting to thicken.

Whip cream; fold into lemon mixture. Spread evenly over cake.

Refrigerate for at least 2 hours or up to 2 days.

Cut into squares.

GARNISH: Whip cream; beat in sugar and rum.

Spoon into pastry bag and pipe decoratively onto each square.

Garnish squares attractively with strawberries, kiwifruit, mango, coconut and pistachio.

Makes 20 servings.

** Toast coconut and pistachios on separate baking sheets in 350℉ (180℃) oven for 5 minutes or until golden.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 26752% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 47mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 13% Vitamin C 33%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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