27 DELICIOUS LEMON DESSERTS (+TANGY LEMON BARK)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 24m
Number Of Ingredients 2
Steps:
- Line a pan with parchment paper or foil and set aside.
- Melt the white chocolate chips over a double boiler or in the microwave.
- Stir in 2/3 cup of the candy.
- Spread in the pan and sprinkle with the rest of the candy
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
LEMON YUM YUM
Steps:
- 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
- 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
- 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.
LEMON YUMS
Low fat (as cookies go), and the Splenda-Sugar Blend means they're lower in sugar, too. If you want to make them with just regular sugar, use 1-1/2 cups sugar instead of the 3/4 cup Splenda blend.
Provided by echo echo
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the yogurt through the lemon juice until well blended.
- Sift together the dry ingredients (flour through salt) and blend with the yogurt mixture until smooth.
- Drop batter by rounded teaspoonfuls onto greased cookie sheets.
- Bake at 375° for 8-10 minutes until the edges are slightly browned.
- Let cool slightly before removing from cookie sheets.
Nutrition Facts : Calories 90, Fat 2.9, SaturatedFat 0.5, Cholesterol 12.6, Sodium 118, Carbohydrate 14.1, Fiber 0.3, Sugar 3.1, Protein 1.8
GRANNY'S LEMON YUM YUM
My granny used to make this for us for birthdays and special occasion. Hope you enjoy!
Provided by MANDY1975
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
- Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
- Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
- Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 52.7 g, Cholesterol 71.9 mg, Fat 19.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 11.5 g, Sodium 150.4 mg, Sugar 42.2 g
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- While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.
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- Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges. This is living. ♡
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