Lemon Love Notes Food

LEMON LOVE CAKE

Lemon Love Cake image

Provided by Valerie Bertinelli

Categories dessert

Time 1h55m

Yield 15 slices

Number Of Ingredients 11

Ingredients

Unsalted butter, for greasing
All-purpose flour, for dusting
One 16.5-ounce package lemon cake mix
1 lemon, zested and juiced
One 32-ounce container part-skim ricotta
Two 8-ounce containers mascarpone
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
One 3.4-ounce package lemon instant pudding mix, such as Jell-O

Steps:

Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

LEMON LOVE NOTES

Lemon Love Notes image

I found this cookie recipe a number of years ago in a Ladies Home Journal magazine, and it's been one of my favorites ever since. It's very delicate and a bit crumbly, so a bit difficult to slice, but well worth it. It melts in your mouth.

Provided by Charmed

Categories Dessert

Time 50m

Yield 48 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup confectioners' sugar
1 large egg
1 cup shredded coconut
1 teaspoon grated lemon, rind of
2 cups confectioners' sugar
1/4 cup fresh lemon juice
1/3 cup shredded coconut

Steps:

Preheat oven to 350.
Grease 9x13 baking pan.
Combine flour& salt in medium bowl.
Beat butter with confectioner's sugar in large mixing bowl until light and fluffy.
Beat in the egg.
At low speed gradually beat in flour mixture until blended.
Stir in coconut and lemon peel.
Spread in prepared pan.
Bake 30 minutes until deep golden brown.
Make glaze by stirring confectioner's sugar and lemon juice in a bowl until smooth.
Spread glaze over warm cookies in pan.
Sprinkle with coconut.
Cool completely& cut into 2" triangles.

LEMON LOVE NOTES

Lemon Love Notes image

This is the best! Even people who don't like lemon like these. They melt in your mouth. I don't remember where I got the recipe, but I have been making there or 30 years. I want to post here so that they live on forever.

Provided by Sassy Cat

Categories Bar Cookie

Time 40m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 cup flour
1/4 cup powdered sugar
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, beaten
2 tablespoons lemon juice
2 teaspoons lemon rind, grated
powdered sugar

Steps:

Combine butter, flour and powdered sugar n bowl, mix until crumbly.
Press into ungreased 8-inch square pan.
Bake 350°F - 8 minutes or until golden brown.
Cool in pan on rack.
Combine sugar, 2 tbsp flour & baking powder in bowl.
Add eggs, lemon juice & rind. Mix well.
Pour evenly over baked, cooled crust.
Bake 350°F for 25 minutes.
Top will puff-up while baking but will fall when cooling.
Cool in pan on rack & cut into 2-inch squares.
Sprinkle with powdered sugar.
Makes 16.

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