No Cook Lemon Crunch Dessert Recipe 455 Food

LEMON CRUNCH

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

NO COOK LEMON CRUNCH DESSERT RECIPE - (4.5/5)

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 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.

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.