Dessert Recipes
Lemon Upside-Down Dessert
Ingredients
Batter
- 9 very thin lemon slices
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup + 2 tablespoons hot water
- 1 tablespoon + 2 teaspoons lemon juice
- 2 tablespoons butter
- 1/2 teaspoon grated lemon peel
- 1 1/2 cups Bisquick or Biscuit Baking Mix
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup milk
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
Clear Lemon Filling
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup water
- 1 teaspoon grated lemon peel
- 1 tablespoon butter
- 1/3 cup lemon juice
- 4 drops yellow food color (optional)
Instructions
Batter
- Grease an 8 inch square pan or a 9 inch round pan. Arrange lemon slices in pan.
Batter
- Mix 1/2 cup sugar, cornstarch and salt in 1 quart saucepan.
- Stir in hot water and lemon juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute.
- Remove from heat, stir in butter until melted.
- Mix in lemon peel.
- Spoon over lemon slices.
- Heat oven to 350 degrees F.
- Beat remaining ingredients in large bowl on low, scraping bowl constantly, 30 seconds. Beat on medium, scraping bowl occasionally, 4 minutes.
- Pour into pan.
- Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
- Immediately invert pan on heatproof plate. Leave in pan for a few minutes.
Clear Lemon Filling
- Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.
- Remove from heat.
- Add lemon peel and butter.
- Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.