ccording to package directions adding lemon pudding mix.
Fill each
r margarine. Stir in dessert bar crust mix and almonds. Cook
ith white sugar.
Add lemon juice & zest if you want
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.
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.
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.
Sift flour and powdered sugar; cut in margarine.
Press into 13 x 9-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Beat eggs, granulated sugar and lemon juice.
Sift flour and baking powder; add to egg mixture.
Pour over baked crust.
Bake at 350\u00b0 for 25 minutes.
Sprinkle with additional powdered sugar.
Cool and cut into bars.
In bowl of stand mixer cream together butter, vanilla and lemon pie filling until fluffy, about 2 minutes.
Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You might not need all the powdered sugar.
I figured the 20 servings at 2 TB a serving.
hopped Snickers and Skor/Heath bar candy bars among the apples
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Grease and line a 12x8 inch rimmed baking tray with parchment paper.
Combine cookie crumbs, apricots, cherries, coconut, condensed milk, butter and lemon zest. Press into prepared pan. Chill for 4 hours, or until firm.
Meanwhile, to make the lemon icing, combine powdered sugar and lemon juice and mix until smooth. Set aside.
Cut cookie bar into squares. Drizzle lemon icing over top. Sprinkle with extra coconut and serve.
owl, whisk together sugar and lemon juice, add flour, milk, and
teaspoons of lemon rind,Juice 3 tablespoons lemon juice. In a