Lemon Crunch Food

LEMON CRUNCH

Steps:

• Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish.
• Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust.
• Combine milk and lemon juice and spread over second layer.
• Top with remaining 8 oz Cool Whip. Store in refrigerator.
• Garnish with crushed pretzels or crushed vanilla wafers if desired.

LEMON CRUNCH PIE

Steps:

• Preheat oven to 350.
• Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
• Stir in lemon juice and cool slightly.
• Crunch: Cream butter and brown sugar together.
• Toss cereal, coconut, flour and salt together.
• Add to butter/sugar mix and blend until crumbly.
• Press 1/3 of mixture into bottom of an ungreased 8" square pan.
• Spread lemon filling over bottom layer.
• Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
• Cool slightly and serve.

LEMON CRUNCH PIE

Steps:

• Crush biscuits
• Melt butter
• Mix biscuits into butter
• Press into the base of loose bottomed sponge cake tin
• Mix together other ingredients except cream
• Slowly add the cream and stir together (can use fork or blender)
• Pour onto crumb base and leave in the fridge to set

LEMON CRUNCH CAKE

Steps:

• Preheat the oven to 180 degrees C (350F).
• Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
• Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
• Turn the mixture into the prepared tin and level the surface.
• Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
• Whilst the cake is baking, make the crunchy topping.
• Measure the lemon juice and sugar into a bowl and stir until blended.
• When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
• Leave in a tin until cold, then turn out and remove the paper.

LEMON CRUNCH BARS

Steps:

• Preheat oven to 350 degrees.
• Stir together oatmeal, flour, nuts, brown sugar and melted butter with a fork and set aside.
• Mix sweetened condensed milk, lemon juice and lemon rind.
• Spray bottom of 9" square pan with Pam.
• Put 2/3 crumb mixture in bottom of pan.
• Spoon condensed milk mixture over crumbs.
• Sprinkle with remaining crumbs.
• Bake 30 minutes.
• Cool before cutting.
• Store in refrigerator.

LEMON CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
• Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
• In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
• Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.