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Tart Lemon Ring Mold

 Tart Lemon Ring Mold
This gelatin mold looks as good as it takes! With its sunny lemon color, it brightens up any table. I usually make two because it disappears so quickly. My husband raves about it. -Patricia Ryzow, Thousand Oaks, California
10-14 ServingsPrep: 20 min. + chilling


  • 1 envelope unflavored gelatin
  • 1 cup cold water
  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups boiling water
  • 1 can (12 ounces) frozen limeade concentrate, thawed
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Fresh strawberries


  • In a small saucepan, sprinkle unflavored gelatin over cold water; let
  • stand for 1 minute. Bring to a boil; cook and stir until gelatin is
  • dissolved.
  • In a large bowl, dissolve lemon gelatin in boiling water. Stir in
  • unflavored gelatin mixture and limeade concentrate. Refrigerate
  • until slightly thickened.
  • In a small bowl, beat cream until soft peaks form. Add sugar, 1
  • tablespoon at a time, beating until stiff peaks form. Beat the
  • gelatin until frothy. Stir in the whipped cream.
  • Pour into an 8-cup ring mold coated with cooking spray; refrigerate
  • until set.
  • Unmold onto a serving platter. Fill the center with strawberries.
  • Yield: 10-14 servings.

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Tart Lemon Ring Mold (continued)

Nutritional Facts: 1 serving (1 piece) equals 193 calories, 13 g fat (8 g saturated fat), 47 mg cholesterol, 28 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.