LEMON PARTY IDEAS RECIPES

Steps:

• Combine sugar, cornstarch and salt.
• Gradually stir in 2 cups milk.
• Stir until very smooth.
• Cook over low heat, stirring constantly until thickened.
• Stir some of the hot mixture into beaten egg yolks, then add egg yolks to cooked mixture.
• Cook until thickened, stirring constantly.
• Remove from heat and stir in butter, lemon zest and lemon juice. (Use only fresh squeezed).
• Make meringue by beating egg whites until foamy.
• Gradually beat in sugar and whip to stiff peaks.
• Pour filling into baked pie shell and top with meringue, being sure to seal the edges.
• Bake in a 350° oven until meringue is browned.

Steps:

• Preheat oven to 350°. In a medium bowl combine coconut and green food coloring until desired color is achieved. Spread coconut flakes out onto sheet pan and allow to dry. Set aside.
• Spray Bundt pan with PAM® Baking Spray. In a large bowl beat cake mix, water, oil and eggs together using a handheld mixer on low speed for 30 seconds or until moistened. Beat on medium speed for additional 2 minutes. Pour batter into Bundt pan and bake 27 to 33 minutes or until toothpick inserted into cake comes out clean. Remove from oven and cool in pan on wire rack for 15 minutes. Remove from pan and allow to cool completely on wire rack.
• Place cooled cake on serving platter or cake stand. Place about 1 cup of colored shredded coconut in center of cake, and sprinkle remaining coconut around outside edges. In a medium bowl combine frosting, lemon zest and lemon juice. Place frosting in disposable pastry bag and drizzle frosting back and forth across top of cake. Decorate lemon Bundt cake with jelly beans and place PEEPS® Marshmallow Chicks on top of cake. Slice Easter cake and serve.