Lemon Pudding Bars

Ingredients

• 1 cup butter cold
• 2 cups flour
• 1 (8 oz) package cream cheese softened
• 1 cup powdered sugar
• 1 (8 oz) package cool whip topping
• 3 cups milk cold
• 2 packages instant lemon pudding

Instructions

1. Cut butter into flour with a fork or pastry blender until well combined. Press into 9x13 pan. Bake at 350° for 18-22 minutes. Allow to cool completely.
2. Mix cream cheese and powdered sugar til smooth. Fold in 1 cup cool whip. Spread mixture over cooled crust.
3. Beat milk and pudding with a whisk for 2 minutes. Spread pudding over cream cheese layer. Top with remaining cool whip.
4. Refrigerate for 1 hour before eating. Enjoy!

Lemon Sugar Cookies

 

Ingredients:

1/2 cups butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

1 teaspoon lemon zest

2 Tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup powdered sugar (for rolling cookie dough balls)

Directions:

Preheat oven to 350 degrees. Grease light colored cookie sheets with non stick spray and set aside OR line baking sheets with parchment paper.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Lemon Meringue Pie in a Jar

 

Ingredients:

• 1/2 cup graham cracker crumbs
• 2 tablespoons butter
• 1 box cook & serve lemon pudding
• 1/3 sugar
• 2 egg yolks
• 2-1/4 cups water
• 3 egg whites
• 1/3 cup sugar
• Lemon zest

Directions: 

1. Preheat oven to 350 degrees F. Mix the graham cracker crumbs with the melted butter and stir to combine. Press the crumbs into the bottoms of 2 Mason jars. Bake for about 10 minutes or until lightly browned.
2. Meanwhile, mix the pudding, sugar, egg yolks and water together in a saucepan. Bring mixture to a boil over medium heat, stirring constantly. Remove from heat and stir (pudding will be thick).
3. Pour pudding over the crusts in the jars.
4. To make the meringue, whip the egg whites with an electric mixer until foamy. Gradually add sugar until firm peaks form. Scoop meringue over the pudding (you'll have plenty left over for another batch of pies or another dessert!).
5. Bake for about 10-15 minutes again, or until meringue is lightly browned. Chill for at least 4 hours before serving and top with lemon zest!

Lemon Pull Apart Rolls

Ingredients

FOR ROLLS
• 12 FROZEN DINNER ROLLS, thawed but still cold (I used Rhodes)
• zest from 2 WHOLE LEMONS
• 1/2 cup SUGAR
• 1/4 cup BUTTER, melted
FOR CITRUS GLAZE
• 1 cup POWDERED SUGAR
• 1 Tablespoon BUTTER, melted
• 2 Tablespoons FRESH LEMON JUICE

Instructions

1. Mix lemon zest with sugar. Cut rolls in half and place in a 9x13-inch sprayed baking pan. Drizzle melted butter over rolls. Sprinkle with 1/2 of the lemon zest/sugar mixture (reserving other 1/2 of mixture to sprinkle on just before baking). Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining lemon zest/sugar mixture. Bake at 350°F 20-25 minutes. Meanwhile combine glaze ingredients and mix well. Remove rolls from oven and drizzle glaze over top. ENJOY!!

Lemon Honey Cake

2 3/4 c. all-purpose flour
3/4 tsp baking powder 
3/4 tsp baking soda
1/2 tsp salt
1/2 c. light sour cream
1/4 c. milk
1 1/2 tsp. lemon extract
3 Tbsp grated lemon zest
1/3 c. lemon juice
3/4 c. unsalted butter, softened
3/4 c. honey
1/4 c. sugar
3 large eggs

Preheat oven to 350 degrees. Line 9x13 cake pan with parchment paper. Grease the parchment paper and sides of pan.

In mixing bowl, combine dry ingredients. Set aside.  In a small bowl, whisk sour cream, milk, lemon extract, lemon zest and juice until combined.  Set aside.  In large mixing bowl, beat butter, honey and sugar with an electric mixer for 2 minutes, until light and fluffy. Beat in eggs, one at a time, until blended. 

With mixer on low speed, add in half the flour mixture,mixing until combined.  Add the sour cream mixture, mixing again until combined. Beat in remaining flour mixture, until just combined.

Pour into prepared cake pan.  Bake 20 to 25 minutes,  until toothpick inserted in center comes out clean. Cool. Place a wire cooling rack on top of the pan. Flip the cake and pan over and let the cake slide out onto the rack. Remove the pan, peel off the parchment paper and allow the cake to finish cooling.


Lemon-Honey Frosting 
1 cup unsalted butter, softened
1/4 c. honey
1/2 tsp. lemon extract
1 1/2 Tbsp grated lemon zest
4 c. sifted powdered sugar
7 to 8 tsp lemon juice
Few drops yellow food color


In large mixing bowl, combine butter, honey, lemon extract and lemon zest with electric mixer until creamed, about 2 minutes. On low speed, add in powdered sugar until blended. Gradually add in lemon juice.  Add  few drops food color, mixing until mixture is fluffy and pale yellow.

Lemon Souffle

 

Ingredients

 1/2 cup plus 2 tablespoons granulated sugar

• 1/2 cup milk $
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• 1 teaspoon grated lemon zest $
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• 3 large eggs, separated and divided
• 2 tablespoons all-purpose flour
• 1/4 cup fresh lemon juice $
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• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• Powdered sugar

Preparation

1. 1. Adjust oven rack to the lowest possible position. Preheat oven to 400°.
2. 2. Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.
3. 3. Scald milk and lemon zest over medium heat. Remove from heat, and cool.
4. 4. With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. (Discard third yolk.) Gradually mix in flour until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)
5. 5. Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not overbeat; if the whites appear dry and granular, they are overbeaten.)
6. 6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not overmix.
7. 7. Pour mixture gently into prepared soufflé cups to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 350°, and continue to bake 4 minutes or until exterior is set and center is slightly loose when shaken and soufflé has risen above dish. Dust with powdered sugar, and serve immediately.

Lemon Brownies

Ingredients :
For Brownies :

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/4 tsp.  salt
• 1/2 cup butter, softened
• 2 eggs
• 2 tbsp.  lemon juice
• 1 tsp.  lemon zest, grated

For Lemon Glaze :

• 1 cup powdered sugar
• 2 tbsp.  lemon juice
• 2 tsp.  lemon zest

Method :

• Preheat oven to 180 C. Grease or line an 8" square baking pan.
• In a large bowl, whisk together the flour, sugar & salt. Mix in the softened butter.
• In a separate bowl, whisk together the eggs, lemon juice and zest. 
• Pour into the flour mixture and whisk until smooth and well combined.
• Pour into the baking pan and bake for 25 minutes or until starting to turn golden. 
• Allow to cool completely before pouring the glaze.  
• Combine the glaze ingredients in a bowl and stir well until smooth. 
• Spread glaze over brownies and let set. Cut in squares and enjoy!

Warm Winter Lemon Cake

1 pkg.  (2-layer size) yellow cake mix

2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1/3 cup  granulated sugar

2 cups  cold milk

1-1/4 cups  water

2 Tbsp.  powdered sugar

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Lemon Sugar Cookies

2¾ cups flour
1 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
1 stick butter
½ cup vegetable shortening
1 ½ cups sugar
2 eggs
1 tsp. grated lemon zest
Sanding Sugar (or regular sugar) for decorating


Directions
• Preheat the oven to 400.
• In a large bowl combine flour, cream of tartar, baking soda and salt.
• In a mixer with paddle attachment beat butter, shortening, and sugar on high speed until light and fluffy, about 2 minutes. Scrape down the sides and add the eggs and lemon zest, and mix until fully incorporated. Then, add the flour mixture and mix at medium-low speed until just combined.
• Using a rounded ½ tablespoon, roll the dough into balls and then roll them in the sanding sugar.
• Place the dough about 2-3 inches apart on a cookie sheet.
• Bake for 8-10 minutes until the edges start to turn gold. Let cool completely on rack.


Filling Ingredients
½ cup (1 stick) softened butter
½ cup solid vegetable shortening
3½ cups confectioners' sugar
2 tsp. grated lemon zest (about 1Ž2 lemons)
½ tsp. citric acid (or sour salt, it is usually with the spices in the supermarket) It really gives the filling the tartness to balance the sweet buttery cookies.
• Beat all filling ingredients together until mixture is smooth and thick. • Spread one cookie with filling to the edge and top with another of the same size.

Lemon Ice Box Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 lemons, juiced
• 1 teaspoon lemon zest

Directions

1. In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Frozen Lemonade Squares

What You Need:

9 HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups)

1/3 cup margarine or butter, melted

4 cups frozen vanilla yogurt, softened

6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed

1/2 cup thawed COOL WHIP LITE Whipped Topping

Make It

MIX graham crumbs and margarine; press onto bottom of 9-inch square pan.

BEAT yogurt and concentrate with mixer until blended; spread over crust.

FREEZE 4 hours or until firm. Serve topped with COOL WHIP.

Lemon Cream Cheese Pull Aparts

Prep Time: 30-45 min (not including thaw time)
Bake Time: 50 min

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
1 cup sugar
zest from 2 large lemons
6 tablespoons butter, melted

Filling:
4 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons lemon juice

Topping:
1/3 cup lemon juice
1/2 cup sugar
1 egg
2 teaspoons butter

Instructions

Cut 8 of the rolls into 4 equal pieces each and set aside. Combine 1 cup sugar and lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture. Place in the bottom of a well sprayed bundt pan. Combine filling ingredients and blend until smooth. Pour half of the filling mixture over the rolls in the bundt pan. Repeat above process with 8 more rolls. Cut last 8 rolls and dip in butter and sugar zest mixture. Layer on top. If you have any sugar zest mixture left, sprinkle on top of rolls. Cover with plastic wrap and let rise until about one inch below the top of the bundt pan. Remove wrap and bake at 350°F 40-50 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Remove from oven and invert immediately onto serving platter. While bundt is baking, prepare the topping. Combine lemon juice and sugar in small sauce pan. Bring to a boil. In a separate bowl, whisk egg until well blended. While stirring the egg, slowly add the hot lemon mixture to the egg so the egg does not cook. Pour the mixture back into the sauce pan and bring back to a boil. Stir constantly until mixture begins to thicken. Remove from heat and add butter. Let cool and drizzle over warm bundt.

Luscious Lemon Cake

Cake

• 1 box Betty Crocker® SuperMoist® vanilla cake mix, Water, vegetable oil and eggs called for on cake mix box
• 1/2 cup presweetened lemonade flavor drink mix

Frosting

• 3 cups powdered sugar
• 1 cup butter, softened
• 3 teaspoons vanilla
• 1/2 cup presweetened lemonade flavor drink mix
• 1/4 cup whipping cream
• Few drops yellow food color, if desired

Garnish, if desired:

Grated lemon peel

Fresh mint leaves

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening or cooking spray.
• 2 Make cake mix as directed on box, using water, oil and eggs and adding 1/2 cup lemonade drink mix. Pour batter into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• 3 In large bowl, beat all frosting ingredients with electric mixer on low speed until blended, then on medium speed 2 to 3 minutes until fluffy. (If frosting is too thick, add 1 to 2 teaspoons more cream.)


4 Place 1 cake layer on serving plate; spread with frosting. Top with second cake layer. Frost top and side of cake with remaining frosting. Garnish with lemon peel and mint.

Fresh Lemon Cobbler

Crust

• 2 1/2 cups flour
• 1 cup shortening
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1/2 cup water

Cobbler

• 3 -4 lemons
• sugar, as needed
• butter, as needed

Directions:

1. Grease 9x12 casserole/cake pan.
2. Sift salt and flour together.
3. Add shortening and sugar and cut.
4. Add beaten egg and water.
5. Roll very thin.
6. Line pan (bottom/sides) with crust.
7. Slice washed lemons (as you use them) into paper-thin slices.
8. Cover bottom crust with overlapped slices.
9. Sprinkle 1/3 to ½ cup sugar over slices.
10. Add butter (in pat-sized pieces) liberally.
11. This is a complete layer.
12. Add layers until you run out of vertical space or crust.
13. Bake in 325°F oven for about an hour or until crust is golden brown.
14. Cool and serve with vanilla ice cream.
15. It is VERY sour!