ccording to package directions adding lemon pudding mix.
Fill each
iking.
Serve the taco bar family style, immediately.
*For
oss the fries with the lemon zest, juice, salt, and pepper
r margarine. Stir in dessert bar crust mix and almonds. Cook
ith white sugar.
Add lemon juice & zest if you want
While warm, drizzle lightly with Lemon Frost. Cool on racks.
reshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
lace a dollop of Preserved Lemon Dressing on a plate and
tir in the lemon juice, butter and lemon peel.
Transfer to
Bake sugar cookie dough or lemon bar crust in 9 x 13 pan at 350 degrees for 10-12 minutes. Cool. Mix cream cheese,
powdered sugar and vanilla together until there are no lumps. Add cool whip. Spread on cooled crust and top with fruit.
1/3 cups sugar, lemon juice, 2/3 cup flour
Mix milk with lemon juice and rind.
Set aside.
Mix flour, baking powder, salt, butter or margarine, sugar and oatmeal.
Pat mixture in bottom of 9 x 11-inch pan, saving 1/3 mixture for top. Pat firmly.
Pour lemon/condensed milk mixture over cookie mixture.
Pat remaining crumbs on top firmly.
Bake at 350\u00b0 for 1 hour.
Cut into squares when cool.
Decorate with cherry bits. Store in airtight tin in refrigerator.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Mix dry cake mix, margarine and egg together.
Press mixture into bottom of 12 x 9-inch cake pan, then mix powdered sugar, 2 eggs, cream cheese, vanilla and lemon juice together until smooth. Spread second mixture evenly over the cake mixture.
Bake at 325\u00b0 for 45 minutes.
You may want to sprinkle powdered sugar over top as it cools.
Combine 1 cup flour and 1/4 cup powdered sugar.
Cut in butter with pastry
cutter.
Press in 9 x 9-inch pan.
Bake at 350\u00b0 for 15\tminutes.
Combine eggs, 1 cup sugar, grated lemon rind and lemon
juice; beat well.
Add 2 tablespoons flour and 1/2 teaspoon
baking
powder;
stir
well.
Pour
over\tbaked crust. Bake at
350\u00b0
for 20 minutes.
Sprinkle with powdered sugar; cool.
Cut\tinto
1
1/2-inch
square
bars.
Store
in airtight container.
Sift together 2 cups flour and confectioners sugar.
Cut in margarine.
Press into 9 x 13-inch pan; bake at 350\u00b0 for 20 minutes.
Beat eggs, lemon juice, sugar and grated lemon rind. Sift together 1/4 cup flour and baking powder.
Stir into egg mixture.
When crust is baked, pour mixture over hot crust.
Return to oven and bake 25 minutes longer at 350\u00b0.
Cool, then sprinkle with confectioners sugar.
Cut in bars.
Beat.
After the first mixture (the crust) is baked and removed from the oven, pour the lemon mixture over and bake at 350\u00b0
for 20 minutes, or until it seems solid.
Cool until lukewarm and sprinkle with powdered sugar, if desired.
Cut into squares to serve.
Very rich; very delicious!
hould be the consistency of lemon meringue pie filling.
late with some of the Lemon Dressing and serve immediately with
Make crust of butter, salt, 2 cups flour and powdered sugar. Press firmly into 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes or until nicely browned.
Make filling by combining 1/4 cup flour and sugar.
Mix in beaten eggs and lemon juice.
Pour onto slightly cooled crust.
Bake at 350\u00b0 for 15 to 20 minutes or until set. Sprinkle with powdered sugar and cool.
Cut into bars and serve.