LEMON DELIGHT DESSERT
"This sunny yellow dessert, a recipe originally from my husband's aunt, is always requested for special occasions in our family, and it's so easy to make. Count yourself lucky if there's a piece left over-it tastes even better the next day!" -Pam Holloway, Baker, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.
Nutrition Facts : Calories 607 calories, Fat 33g fat (17g saturated fat), Cholesterol 88mg cholesterol, Sodium 195mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON DELIGHT
This is delicious and a big hit at potlucks and cook-outs. Very refreshing taste, smooth and light tasting. Prep time approximate and does not include chilling time. I buy my pecans already chopped.
Provided by keen5
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
- Bake 15 minutes at 350 degrees.
- While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
- Spread over cooled crust.
- Beat pudding as directed on package and spread over cream cheese mixture.
- Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
- Refrigerate for at least 4 hours.
- Cut into squares to serve.
Nutrition Facts : Calories 433.5, Fat 25.3, SaturatedFat 10, Cholesterol 33.5, Sodium 472, Carbohydrate 47.9, Fiber 0.9, Sugar 15, Protein 5.7
LEMON DELIGHT
This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!
Provided by NORMAN
Categories Desserts
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
- In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
- Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 59.7 g, Cholesterol 105.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 14.9 g, Sodium 149.8 mg, Sugar 44.4 g
FOUR LAYER LEMON DELIGHT
Make and share this Four Layer Lemon Delight recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, margarine, and pecans.
- Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
- Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
- Spread evenly on nut crust.
- Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
- Spread remaining container of Cool Whip evenly over top.
- Refrigerate at least 4 hours.
LEMON DELIGHT
Make and share this Lemon Delight recipe from Food.com.
Provided by lowesdl
Categories Pie
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe.
- Crust.
- 1/2 c brown sugar.
- 1/2 c butter (or margarine).
- 24 graham crackers (crushed into crumbs - or just buy the crumbs).
- Mix together and press 3/4 of the crumb mix into 9"x13" cake dish. (Keep1/4 for topping).
- Filling.
- Mix 1 package of lemon jello with 1/2 c boiling water (set aside).
- Pour chilled carnation milk into bowl and whip (almost triples in height).
- Add dissolved jello mix and continue to whip.
- Add 1/2 c sugar and continue to whip.
- Add lemon juice to taste and continue to whip.
- Pour filling into cake dish.
- Put the remainder of the crumb mixture onto the top.
- Place cake dish into the fridge for at least an hour before serving.
Nutrition Facts : Calories 397.2, Fat 17.3, SaturatedFat 9.8, Cholesterol 44.6, Sodium 315.2, Carbohydrate 56.8, Fiber 0.6, Sugar 41.5, Protein 5.7
LEMON LUSH DELIGHT
Steps:
- For crust: cut together flour, butter and chopped nuts. Pat into 9x12 ungreased pan. Bake at 350 degrees F for 15 minutes. Cool completely.
- Whip together powdered sugar, cream cheese and Cool Whip. Spread over completely cooled crust (if crust isn't completely cooled other layers will not set properly).
- Whip together pudding and milk until almost set. Spread over cream cheese layer. Top with Cool Whip and chopped nuts.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON DELIGHT
The part of the sponge cake that is left behind after the rounds are cut for the delizie makes a nice snack. Although these are traditionally served robed in plain white, you could crumble the leftover cake into crumbs and sprinkle them over the fondant before it has a chance to harden.
Yield makes 8 servings
Number Of Ingredients 23
Steps:
- Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 325° F. Lightly butter two 15 × 11-inch baking pans, cut parchment or wax paper to fit over the bottoms, and butter the parchment paper. Sprinkle flour over the parchment and tap it around to cover the butter evenly. Tap out any excess flour. Prepare the Sponge Cake batter as described on page 365. Divide the batter between the two pans, spreading it into an even layer that reaches into the corners of the pans. Bake until the cake is light golden and the center springs back when poked lightly with a finger, about 20 minutes. Remove and cool in panson wire racks 15 minutes. Invert the cake pans onto the racks. Carefully lift the pans and peel off the parchment paper. Cut eight 3-inch circles from each cake with a biscuit cutter or glass. Set the cake circles aside.
- Remove the yellow zest from the lemons in long strips with a vegetable peeler. (Avoid removing the white pith under the zest; it will make the pastry cream bitter.) Squeeze the juice from the lemons and set aside. Pour 1 1/2 cups of the milk into a heavy saucepan and toss in the lemon zest. Heat over medium heat just until bubbles form around the edge of the saucepan. Whisk granulated sugar, cornstarch, salt, and remaining 1/2 cup cold milk together in a small bowl until the cornstarch is dissolved. Ladle about half the hot milk into the cornstarch mixture, whisking constantly until the sugar is dissolved. Scrape the cornstarch mixture into the saucepan, increase the heat to medium, and cook, stirring constantly and paying special attention to the bottom and corners of the pan, just until the mixture comes to a boil and thickens, about 3 minutes. Remove the pan from the heat, drop the yolks and egg into the same small bowl used above, then pour about half the thickened milk mixture slowly into the yolks, whisking constantly. Scrape the mixture into the saucepan and return pan to the heat. Stir constantly, until the pastry cream thickens further, 3 to 4 minutes. Strain the pastry cream into a bowl and beat until smooth and creamy. Set aside to cool, with a piece of plastic wrap pressed directly to the surface of the pastry cream. Beat in the lemon juice. Chill thoroughly.
- Stir water and granulated sugar together in a small saucepan over medium heat until the sugar is dissolved and the syrup comes to a boil. Pour into a heatproof bowl and stir in 1/2 cup Limoncello.
- Remove the zest from the lemons in wide strips with a vegetable peeler. Pour the Limoncello, white wine, and granulated sugar into a small saucepan. Toss in the lemon zest and bring to a boil, stirring to dissolve the sugar. Stir the potato starch and the water together in a small bowl until the starch is dissolved, then stir into the boiling liquid. The sauce will thicken immediately. Lower the heat so the sauce is simmering, and cook, stirring, until the sauce is thickened further, about 5 minutes. Strain the sauce into a small bowl and cool to room temperature.
- Whip the heavy cream in a chilled bowl until it forms stiff peaks. Fold the whipped cream into the chilled pastry cream with a rubber spatula. Pour the lemon syrup into a wide, shallow bowl. Dip eight of the sponge-cake circles in the syrup for a second or two. Arrange the circles, dipped side up, on a wire rack set over a baking sheet. Spread 1/4 cup of the pastry cream over each cake circle. Dip the remaining cake circles in the remaining syrup, and center them, dipped side up, over the pastry cream. Top with the remaining pastry cream, dividing it evenly and spreading the cream into a dome. Place the baking sheet in the refrigerator and chill thoroughly. The delizie can be prepared to this point up to 1 day in advance. Cover them securely with plastic wrap.
- Stir the confectioners' sugar, water, and corn syrup together in a small saucepan. Stir over the lowest heat possible until the mixture is smooth and an instant-reading thermometer registers 95° F. (Alternatively, you can dip the bottom of the saucepan in very hot water until the fondant reaches the desired temperature.) Pour or drizzle the fondant over the chilled cakes slowly, to enrobe them completely. The coated cakes can be refrigerated for up to 1 day, but after that the fondant will begin to melt. Serve chilled, spooning some of the Limoncello sauce around each one.
LEMON DELIGHT PIE
This dessert is light and the crust is what I believe makes the recipe irresistable. The lemon crossed with the cream cheese is to die for!!!
Provided by tiffanybjudd
Categories Dessert
Time 35m
Yield 1 9 x 13
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In medium mixing bowl combine flour, butter and sugar with fork until crumbly. Press into ungreased 9 x 13 baking dish. Bake for 20 minutes or until slightly golden brown. While crust is baking beat cream cheese and powdered sugar until smooth. When crust is done baking throw it in the fridge for about 30 minutes to cool it off quickly. When it is cool to the touch spread cream cheese mixture over crust, next the pie filling and top Dream Whip prepared according to package.
Nutrition Facts : Calories 3234.9, Fat 215.4, SaturatedFat 145.1, Cholesterol 527.7, Sodium 1552.5, Carbohydrate 290.2, Fiber 3.4, Sugar 176.2, Protein 43.2
LEMON ANGEL DELIGHT
Unfortunately, I can't give credit where it is due; I can't remember who gave me this recipe. I wanted to post it here for safe keeping.
Provided by Kerena
Categories Dessert
Time 31m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Lightly spray a 13"x9"x2" pan with cooking spray.
- Combine cake mix and lemon pie filling in a bowl.
- Blend with an electric mixer on medium speed.
- When well blended pour into prepared pan.
- Bake 20 to 26 minutes.
- Remove from oven and cool to room temperature for about 1 hour.
- Prepare glaze by mixing powdered sugar and lemon juice.
- Using a small wire whisk, stir until smooth; set aside.
- When cake is cool, drizzle glaze all over it.
Nutrition Facts : Calories 161, Fat 0.1, Sodium 184.9, Carbohydrate 37.3, Fiber 0.1, Sugar 21.7, Protein 3.4
LEMON CREAM DELIGHT
From my Great Aunt's collection. She clipped this one from the Chicago Tribune, where it had won the weekly "Favorite Recipe" prize of $10. This is different from the other lemon delight recipes in that is contains no pudding mix or gelatin - this one is made with sweetened condensed milk and contains nuts & coconut.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
- Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
- Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
- Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
- Fold powdered sugar and vanilla into the whipped cream.
- Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
- Spread this mixture into the crust and let chill 15 minutes.
- Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
- Chill, covered.
- Cut into 9 squares to serve.
Nutrition Facts : Calories 383.7, Fat 20.7, SaturatedFat 6.3, Cholesterol 20.1, Sodium 191.7, Carbohydrate 45, Fiber 1.1, Sugar 31, Protein 6.6
LEMON DELIGHT COOKIES
Make and share this Lemon Delight Cookies recipe from Food.com.
Provided by ForeverMama
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Beat butter in a large bowl with an electric mixer until smooth. Add sugar, and beat until well blended. Add egg, lemon juice, vanilla extract and lemon peel until blended.
- In a separate bowl, combine flour, baking soda, salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed, blending well after each addition.
- Shape dough into 2 logs about 1 1/2 to 2 inches in deameter. Wrap each log in plastic wrap adn refrigerate 2 - 3 hours. They can be stored for up to 3 days in the refrigerator or in the freezer for a later time.
- Preheat oven to 350 degrees and place parchment paper on a cookie sheet and spray with cooking oil.
- Slice the cookies 1/2 inch thick, coat them with powdered sugar and place them 1-inch apart on the cookie sheet.
- Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth, you can also dip the cookies again in powdered sugar before serving them.
Nutrition Facts : Calories 862.3, Fat 33.1, SaturatedFat 20.1, Cholesterol 143.3, Sodium 469.1, Carbohydrate 131.8, Fiber 2.4, Sugar 67.2, Protein 11.1
LEMON DELIGHT DESSERT
Make and share this Lemon Delight Dessert recipe from Food.com.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 35o degrees.
- Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
- Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
- Cool crust before adding other layers.
- Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
- Mix until well blended and spread evenly over crust.
- Beat pudding mixes and milk together well and spread over cream cheese layer.
- Spread remaining Cool Whip on top.
- Refrigerate until it sets.
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