Ingredients with Measurements:
- 1 box of graham crackers (14.4 oz)
- 2 boxes of instant lemon pudding mix (3.4 oz each)
- 3 cups of milk
- 1 container of whipped topping (8 oz)
- 1 can of lemon pie filling (21 oz)
- 1 cup of powdered sugar
- 1/2 cup of butter, softened
- 2 eggs
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. In a large mixing bowl, combine the lemon pudding mix and milk. Whisk until well combined and set aside.
2. In another mixing bowl, beat the softened butter, powdered sugar, eggs, and vanilla extract until creamy.
3. Add the butter mixture to the pudding mixture and whisk until well combined.
4. Fold in the whipped topping and lemon pie filling until well combined.
5. Line the bottom of the baking dish with a layer of graham crackers.
6. Pour half of the pudding mixture over the graham crackers and spread evenly.
7. Add another layer of graham crackers on top of the pudding mixture.
8. Pour the remaining pudding mixture over the graham crackers and spread evenly.
9. Add a final layer of graham crackers on top of the pudding mixture.
10. Using a piping bag with a star tip, pipe the remaining pudding mixture on top of the graham crackers in a decorative pattern.
11. Chill the Lemon Éclair Cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Total time: 2 hours and 20 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 350
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 380mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 30g
Protein: 4g
Substitutions for ingredients:
- Vanilla pudding mix can be substituted for the lemon pudding mix.
- Cool Whip can be substituted for the whipped topping.
- Blueberry or raspberry pie filling can be substituted for the lemon pie filling.
Variations:
- Chocolate Éclair Cake: Substitute chocolate pudding mix for the lemon pudding mix and chocolate frosting for the lemon pie filling.
- Strawberry Éclair Cake: Substitute strawberry pudding mix for the lemon pudding mix and strawberry pie filling for the lemon pie filling.
Tips and tricks:
- Make sure to chill the Lemon Éclair Cake for at least 2 hours before serving to allow the graham crackers to soften and the flavors to meld together.
- Use a piping bag with a star tip to create a decorative pattern on top of the cake.
- To make the cake easier to cut, use a sharp knife dipped in hot water.
Storage instructions:
- Store the Lemon Éclair Cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This cake is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the Lemon Éclair Cake on a decorative cake stand or platter.
- Garnish with fresh lemon slices or a sprinkle of powdered sugar.
Garnishes:
- Fresh lemon slices
- Powdered sugar
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the pudding mixture is too thin, add more whipped topping to thicken it up.
- If the graham crackers are too hard, let the cake chill in the refrigerator for a longer period of time.
Food safety advice:
- Make sure to refrigerate the Lemon Éclair Cake at 40°F or below to prevent bacterial growth.
- Use clean utensils and equipment when preparing the cake to prevent cross-contamination.
Food history:
- Éclair cakes originated in France in the 19th century and were traditionally made with choux pastry and filled with pastry cream.
Flavor profiles:
- The Lemon Éclair Cake has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
- Serve the Lemon Éclair Cake as a dessert for a dinner party or special occasion.
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