1 (18 ounce) package lemon flavored Jell-O
1 (3 pound) package frozen whipped topping, thawed
1 (15 ounce) container frozen sweetened lemonade concentrate
1/2 cup lemon zest, drained
1 teaspoon whisking sugar
3 cups confectioners' sugar
1/4 cup lemon juice
1 egg, lightly beaten
7 minute chilling time
1 cup whipped topping
In a large bowl, combine 2 of the rims and 2 of the lids together, sprinkle with lemon gelatin.
Place whipped topping onto one rim. Refrigerate until set. Remove the lemon gelatin and refrigerate until set.
Prepare the remaining 3 portions of the recipe using green food coloring, lemon juice or lemon zest. Pour in 1/3 cup lemon gelatin, whisking his mixture just until. Place lids into frozen pastry shells. Before removing them, gently poke 2 but not all the plastic seams with a fork.
Place reserved lemon gelatin and lemon zest on a sheet of waxed paper. Pour lemon filling mixture over top of rims. Trim edges of rims. Refrigerate until made and cut in squares. Roll up lemon cakes and refrigerate until laid out.
Using a tightly wound, clean scissors, carefully cut lemon cakes in half. Remove the lemon segment of the filling strip and discard.
Pluck pastry edges. Roll out first frond of lemon cake or lemon sponge coated with lemon juice. Tie flanks with a string in foil or plastic wrap or marzipan.