Homemade Lemon Ladyfinger Dessert Recipe

Homemade Lemon Ladyfinger Dessert Recipe
Homemade Lemon Ladyfinger Dessert Recipe photo by Taste of Home
Publisher Photo

Homemade Lemon Ladyfinger Dessert Recipe

Be the first to add a review
Publisher Photo
I have many fond memories of visiting the farm and watching my mother-in-law make this pretty dessert for her bridge parties. It's a delicious and light finale to any luncheon or dinner.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1 cup confectioners' sugar
  • 2 cups boiling water
  • 2 cups whipping cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon grated lemon peel
  • 1 package (3 ounces) ladyfingers
  • Lemon peel strips, optional

Directions

In a mixing bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until syrupy, about 45 minutes. Add cream and extract; beat until cream mixture mounds slightly, about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around the edge of a 2-1/2-qt. serving bowl (about 8-in. diameter). Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.
Originally published as Lemon Ladyfinger Dessert in Country Extra May 1998, p51

Nutritional Facts

1 each: 274 calories, 18g fat (11g saturated fat), 96mg cholesterol, 50mg sodium, 26g carbohydrate (23g sugars, 0 fiber), 3g protein.

Popular Videos

  • 1 package (3 ounces) lemon gelatin
  • 1 cup confectioners' sugar
  • 2 cups boiling water
  • 2 cups whipping cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon grated lemon peel
  • 1 package (3 ounces) ladyfingers
  • Lemon peel strips, optional
  1. In a mixing bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until syrupy, about 45 minutes. Add cream and extract; beat until cream mixture mounds slightly, about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around the edge of a 2-1/2-qt. serving bowl (about 8-in. diameter). Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2-3 hours. Yield: 8-10 servings.
Originally published as Lemon Ladyfinger Dessert in Country Extra May 1998, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHomemade Lemon Ladyfinger Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review