Lemon Blueberry Topping:.
Preheat the oven
edium bowl, whisk condensed milk, lemon juice & zest, and egg yolk
eat the cream cheese, lemon juice, and lemon zest with a electric
rumbs, melted butter, sugar, and lemon zest. Stir until graham cracker
ixing bowl. Stir in the lemon zest, Grand Marnier, 1 teaspoon
00 F and cover a cookie sheet with parchment.
Zest
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.
sour cream, vanilla extract, lemon extract and lemon zest in small bowl
ie pan and a small cookie sheet with cooking spray.
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!
e yogurt, sugar, eggs, lemon zest, vanilla and oil.
nch baking sheet.
COMBINE cookie mix and butter in large
o 350 degrees; line a cookie sheet with parchment paper or
Prepare mousse mix according to package directions. Stir in lemon curd.
In a trifle bowl, alternately layer muffin cubes, whipped cream, lemon mousse and blueberries. Garnish with whipped cream and a sprinkling of blueberries, lemon curls and fresh mint.
br>Fold in blueberries and lemon peel.
Pour into pan
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Preheat oven to 325\u00b0.
In bowl, combine blueberries, Eagle Brand and lemon peel.
eat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon
50\u00b0.
Mix the lemon rind and juice with the