Lemon Snowball Recipe
Lemon Snowball Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.—Lucy Rickers, Bonsall, California
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice
  • Dash salt
  • 3 cups heavy whipping cream, divided
  • 1 prepared angel food cake (8 to 10 ounces), cubed
  • 1/4 cup confectioners' sugar
  • 1/2 cup sweetened shredded coconut

Directions

Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes.
In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.
To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut. Yield: 20 servings.
Originally published as Lemon Snowball in Country Woman May/June 1995, p10

Nutritional Facts

1 serving: 268 calories, 14g fat (9g saturated fat), 49mg cholesterol, 199mg sodium, 33g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice
  • Dash salt
  • 3 cups heavy whipping cream, divided
  • 1 prepared angel food cake (8 to 10 ounces), cubed
  • 1/4 cup confectioners' sugar
  • 1/2 cup sweetened shredded coconut
  1. Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes.
  2. In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.
  3. To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut. Yield: 20 servings.
Originally published as Lemon Snowball in Country Woman May/June 1995, p10

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