Guest guest Posted May 12, 2004 Report Share Posted May 12, 2004 Boy! This one is sooo hard to make. The hardest part may be finding the Lemon Pie Filling called LEM. If any of you know this product you know there is no substitute You can use other brands but it just won't be the same. Bake a lemon cake in a tube pan or bundt pan from a box mix. (Duncan Hines preferred) Cut it into three layers. Re-assemble putting Lem between each layer, over the top and letting it run down the hole. (Cool the cake but the filling can go on warm. Might need some tooth pick anchors if it starts to slide.) Cover sides and outside circle of top with Cool Whip. I like to let the inner two or three inches of Lem on top of the cake uncovered as it is nice and bright and shiny and makes the cake pretty. It needs to be kept covered in the frig and will stay fresh tasting and very moist for a week or more. It's very refreshing and always gets comments like made. That said, I'll take any lemon recipes you want to take time to type. That Ho' thing kinda got my attention. Ronnie ----- lemon cheesecake and/or Prostitute's Delight. They are all yummy. > Dolores > Quote Link to comment Share on other sites More sharing options...
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