combine cream cheese, sugar and lemon juice.
Beat till smooth
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
ILLING:.
combine sugar, cornstarch, lemon zest and salt in saucepan
ith paper liners.
Beat lemon cake mix, water, vegetable oil
br>Stir in margarine and lemon peel until margarine is melted
Mix flour, sugar and baking powder. Cut in butter, then stir in buttermilk and ginger. Form into a ball, then divide in half.
Line a pie plate or pan with greased foil. Place half the dough on foil and pat into a 7 inch circle, creating a pie crust effect.
Cover with lemon curd, then cover with other circle.
Fold up edges and seal really well, then sprinkle with sugar.
Bake at 400 F for 20 - 25 minutes.
Mix according to package directions.
Pour into jelly roll pan (11 x 15-inch).
Bake for 25 minutes or until toothpick comes out clean.
Check after 20 minutes.
Cool cake thoroughly.
While cake is cooling, mix lemon pudding.
When pudding thickens, beat in cream cheese, softened.
Pour this mixture over cooled cake.
Top with Dream Whip or Cool Whip.
Sprinkle with finely chopped nuts (optional).
sour cream, melted butter, lemon zest, and lemon juice together in a
gg white, flour, nuts and Lemon Cheese Filling. With mixer, beat
he wine, lemon juice, lemon peel, basil leaves, thyme leaves, lemon pepper, salt
br>Prepare you favorite lemon pie filling recipe; remove from stove-top
Crush ice cubes; divide between 2 (10-ounce) glasses. Dissolve sweetener in lemon juice, then pour 2 1/2 tablespoons of mixture on top of crushed ice.
Pour half bottle club soda into each glass; stir briskly.
Cut lemon slices halfway through to core; garnish side of each glass with a lemon slice.
Blend in oil, eggs, lemon peel and lemon extract. Stir in flour
Beat the eggs in the top of a double boiler. Stir in remaining ingredients and cook over simmering water about 30 minutes, stirring frequently until thick and smooth. Lemon curd will thicken more when cooled. Cool, cover and refrigerate. Spoon into 1-cup crocks or jars. Cover with plastic wrap and tie with ribbon. Keep 2 to 3 weeks in the refrigerator. I use lemon curd to fill tarts or on toast or scones.
Mix sugar, flour, and milk and mix well.
Then add lemon rind, lemon juice.
Then pour boiling water over (sugar, flour, and milk mixture) and cook till thick.
pour over the 3 beaten egg yolks (slowly) so as not to curd eggs.
Return to stove and cook till filling is clear.
pour into bake pie crust.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
Tear bread into small pieces (you should have 4 cups). Combine bread, milk and dates.
Let stand 15 minutes or until bread is softened, stirring often.
Beat together eggs, sugar, melted butter, vanilla and cinnamon.
Stir into bread mixture until blended.
Turn into a greased 8 x 8 x 2-inch baking dish. Bake in 350\u00b0 oven for 40 to 50 minutes or until a knife inserted in center comes out clean.
Serve warm with Lemon Sauce.
Garnish with apple chunks and sweet woodruff or mint leaves, if desired. Makes 9 servings.
Rinse fillets and pat dry with paper towel
Spray fillets with canola or olive oil
Saute fillets on high heat, 3 minutes (skin side up)
Flip and cook 1 more minute. Transfer to serving dish.
Sauce:
Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
Remove from heat and spoon over fillets immediately before serving.
Serving Suggestions:
Try serving with young green beans, lightly steamed.
Prepare Basic Donuts recipe,using 3\"round donut cutter in place