Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
On med-hi heat, bring sugar and water to a boil.
Mix cornstarch, lemon juice and lemon extract.
Stir into boiling mixture.
Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
Quickly stir this into the hot mix.
Spoon into dessert cups.
Chill.
If you prefer you can put the mix into a baked pie shell, and cover with meringue.
tep is to make the lemon curd, which you can do
In large bowl, combine cream and sugar.
Stir until sugar dissolves.
Blend in lemon zest and lemon juice.
Pour into shallow pan.
Freeze until firm, about 4 hours.
Spoon into dessert glasses or ice cream cones.
Garnish with mint and berries or lemon, if desired.
Note: Use Mint leaves and any type of berries or very fine thin slices of lemon coated with granulated sugar for garnish.
Gradually add sugar to butter in a large mixer bowl, creaming at medium speed of mixer until light and fluffy.
At medium speed, add eggs, one at a time, beating well after each.
At low speed, add flour and lemon extract.
Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan.
Mark off into 20 squares.
Place 1 heaping tablespoonful of pie filling in center of each square. Bake at 350\u00b0 for 45 to 50 minutes.
While warm, sift confectioners sugar over cake.
Cool; cut into squares.
Makes 20 servings.
Bake cake according to directions on box. Cool.
Mix the pudding and pour on cake. Let set.
Mix the lemon pie filling and cream cheese.
Spoon this on the pudding layer.
Top with the Cool Whip.
Place liners in cupcake pan.
Put one vanilla wafer in each cupcake liner.
Mix together in a blender the cream cheese, eggs, vanilla and lemon juice.
Place this mixture on top of each vanilla wafer.
Bake 15 to 20 minutes at 375\u00b0.
Cool.
When cool completely, add cherry pie filling on top and refrigerate until ready to serve.
Mix all together except crackers and milk and set aside to jell like thick cream.
Take 1 (12 ounce) can evaporated milk, well chilled (almost icy), and whip into soft peaks.
Fold Jell-O mixture into whipped canned milk.
Pour into a lined 13 x 9 x 1 1/2-inch pan that has been lined with crushed graham crackers. Sprinkle few crumbs over the top and chill well.
Serves 12.
Puree all ingredients together in blender. Serve immediately.
Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
ablespoon sugar and 2 teaspoons lemon juice. Stir carefully until mixed
Add a little sugar and lemon juice to cherry pie filling.
Pour into 2-quart casserole dish.
Sprinkle Jiffy cake mix on top of cherries, then top with chopped nuts.
Drizzle butter over the top. Bake at 350\u00b0 for about 30 minutes.
May be topped with ice cream when serving.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Crumble fig bars and mix with applesauce.
Add lemon rind, pour into greased dish or pan, sprinkle with chopped nuts and bake at 350\u00b0 for 20 minutes.
Serve warm with ice cream, whip cream or milk.
ave room to share a dessert.
The White Chocolate Bread
Preheat the oven to 350 degrees. Beat together the eggs, yolks and sugar in a bowl. Add lemon zest and lemon juice mixing well. Whisk in the sour cream. Pour into the prebaked shell Skim off any surface foam.
ricotta, oil, poppy seeds and lemon zest in a large mixing
Mix together dry cake mix, 1 egg and the oil, until crumbly.
Set aside 1 cup of this mixture.
Pat remaining mixture into bottom of ungreased 9x13 pan.
Bake at 350 for 15 minutes.
Remove from oven.
In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
Spread over baked crumb mixture.
Sprinkle remaining crumb mixture over that.
Return to oven for 15 minutes.
Cool in fridge and cut into bars.
Sprinkle chicken, both sides, with basil (1 T per piece). It should be a liberal coating; you can even use more than what's listed.
Heat a fry pan on medium-high and add 1 T of the olive oil.
Mix remaining oil, lemon juice and soy sauce. Set aside.
Brown chicken in oil, both sides. Add liquid mix. Bring to a boil.
At this point you can either place chicken in an oven pan and bake at 375\u00b0F or just turn the stove down to a simmer; cook for 15-20 min for boneless and 40-45 min for bone-in chicken.
rizzle the juice of 1 lemon over the shrimp; stir until
Combine lemon juice and powdered sugar in a sauce pan.
Bring to a boil.
Boil 1 to 2 minutes or until thin syrup is formed.