Blenderize tofu, lemon juice and sugar.
Add lemon peel.
Fold in thawed whipped topping.
Brush graham cracker crust with slightly beaten egg white. Bake at 375 degrees F for 5 minutes.
Allow crust to cool.
Pour lemon filling into cooled pie crust. Chill.
When ready to serve, garnish with fresh berries or other fruits. Can also be frozen.
Stir lemon juice into milk.
Set in refrigerator while whipping cream.
Fold cream into milk mixture.
Add extracts. Pour into crust and chill 15 to 20 minutes.
Spoon pie filling on top and chill.
Makes 9-inch pie.
Beat together the first 7 ingredients for 2 minutes.
Spread in 10-inch deep pie dish.
Combine apple pie filling, lemon juice, cinnamon and allspice; spoon over batter.
Do not press into batter.
Bake at 425\u00b0 for 40 to 45 minutes.
ave room to share a dessert.
The White Chocolate Bread
Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
Add garlic and the chicken.
Stir until meat turns white.
Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
Add pasta and simmer for an additional 15 minutes.
After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
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.
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
Heat broth to boiling.
Add broccoli and carrots.
Return to boil.
Reduce heat to low; cover.
Cook 5 minutes or until vegetables are tender.
Stir in rice and lemon juice.
Remove from heat and cover.
Let stand 5 minutes or until liquid is absorbed.
Fluff rice with fork before serving.
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.
This dessert is made in three layers.
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.
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.
In saucepan over high heat, heat broth to boiling.
Add broccoli and carrot.
When starting to boil, reduce heat to low. Cover and cook 5 minutes or until vegetables are tender.
Stir in rice, lemon juice and pepper.
Remove from heat, cover and let stand 5 minutes or until liquid is absorbed.
Fluff rice with fork before serving.
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
Combine sugar, butter, extract and juice.
Beat in eggs, one at a time, until smooth.
In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk.
Add the lemon rind and pecans.
Pour batter into a greased 4 1/2 x 8 1/2-inch loaf pan.
Bake for about 1 hour or until a toothpick comes out clean.