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oss the fries with the lemon zest, juice, salt, and pepper
Add pudding mix to water and mix well.
Bring to boil.
Stir with a whisk until thickened.
Add box of Jello and stir in well.
Pour into individual dessert dishes and refrigerate until set.
Top with fat free Cool Whip.
Beat the 6 egg yolks until light; add grated lemon rind, lemon juice and sugar.
Cook in double boiler, stirring constantly, until thickened.
Soak gelatine in cold water.
Add to custard and let cool.
In a large bowl, beat the egg whites until stiff.
Gradually add the sugar.
Fold custard in.
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
In a large bowl, combine undrained pineapple tidbits, mandarin orange sections (undrained), fruit cocktail (undrained), coconut and lemon juice.
Sprinkle the instant pudding mix over fruits and toss lightly to mix.
Chill.
Just before serving, peel and slice bananas, fold into lemon fruit mixture.
Serve in dessert dishes, top with topping, if desired.
Makes 10 servings.
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
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).
Preheat oven to 350\u00b0. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes. Reduce heat to 300 \u00b0 and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.
gg yolks, 1/3 cup lemon juice and 1 tablespoon of
In a one-cup glass measuring cup, mix sugar and cornstarch together; then whisk in water, lemon juice, lemon peel and salt.
Microwave uncovered on High, stirring every 30 seconds, until sauce is thickened and boiling; it will take 1 to 2 minutes.
Add butter and keep stirring until sauce is smooth.
Serve sauce warm over gingerbread, bread pudding, or any type of plain cake.
late with some of the Lemon Dressing and serve immediately with
This dessert is made in three layers.
Melt butter; mix crumbs in and press into 9 x 13-inch serving dish.
Dissolve sugar in mixture of lemon juice and rind. Dissolve Jell-O in water and chill in refrigerator.
Whip milk until thick; gradually add Jell-O, beating.
Stir in lemon mixture.
Put in crust and chill.
Sprinkle graham cracker crumbs on top for garnish.
Make jello according to directions.
When fairly thick, whip the milk.
Add to jello (using large bowl).
Add sugar, lemon juice and vanilla.
Put 1/2 of crumbs into a 9 x 13-inch pan.
Add jello mixture.
Put remainder of crumbs on top.
Refrigerate overnight.
Blend together flour, oleo and pecans; bake at 350\u00b0 until very light brown. Mix together cream cheese, 1 cup Cool Whip and powdered sugar. Spread over crust. Prepare instant lemon pudding with milk. Mix until slightly thickened and spread over cheese mixture. Top with remaining Cool Whip.
Chill and serve.
Soften gelatin in cold water.
Combine egg yolks, 3/4 cup sugar, lemon juice and rind.
Cook over hot (not boiling) water, stirring constantly until mixture coats metal spoon.
Add softened gelatin and stir to dissolve.
Cool until partially set.
Beat 3/4 cup sugar into egg whites.
Fold into custard.
br>Combine boiling water and lemon gelatin in another bowl. Mix