Crazy Lemon Bake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine cream cheese and vanilla in a large mixing bowl; beat until smooth. Stir in 1/4 cup sugar, milk, 1 cup white sugar, lemon juice, 1/2 teaspoon lemon zest, 2/3 cup confectioners' sugar and 1 teaspoon lemon juice. Beat on medium speed until mixture is thick enough to coat the back of a wooden spoon.

Pour 1 cup cream cheese mixture into each of 4 10-inch cake pans; sprinkle 2 tablespoons of caramelized sugar over each cake. Bake at 350 degrees F (175 degrees C) for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

To Grease and Frost Ready-To-Use R-18-Inch Jar Bundles: In a medium bowl, treat ready-to-use Bundles like any other cake. Place one baking sheet, prepared ramekins placed side by side, on cookie sheet. Brush two ounces of sugar blanket with egg whites.

To make lemon icing: In small saucepan, mix 1 teaspoon lemon juice, water and 2 tablespoons water. Bring to a boil. Whisk in egg whites and paste-like sweeteners; cook over medium-high heat until just thick. Cook without stirring until thick enough to coat the back of a metal spoon. Remove from heat. Meanwhile, prepare non-frosting jelly as directed on cake packet.

Tuck the meringue shells in the zip lock bag. Using tip of hot knife, cut balls (1/4 inch wide) into 3/4 inch thick slices. Using a fork, shape chocolate pieces into stripes along the bottom of circles, extending along the whole length of each cake. Stretch each plate over the cake, letting excess wet down while still inside cake, then carefully cut a slit in the top and serve with reserved frosting.