Pucker Up Lemon Bars Food
PUCKER UP LEMON BARS
The key is lemon zest in the crust!
Provided by Joan Penney
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
- 2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
- 3. While crust is baking, prepare lemon filling.
- 4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
- 5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.
PUCKER-UP LEMON CAKE
Sweet and sour lemon snack cake that will definitely make you pucker up. Quick to make and it travels well! Great served slightly warm with a dollop of whipped cream.
Provided by LAURIE
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350°F.
- Grease 13x9-inch baking pan.
- In large bowl mix cake mix, gelatin, water, eggs and oil.
- Beat on low speed of mixer until combined.
- Beat on high 2 minutes until smooth.
- Pour into prepared pan.
- Bake 35-40 minutes until toothpick inserted comes clean.
- Cool on wire rack.
- Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
- Spoon glaze over hot cake.
- Let stand until cool or serve slightly warm.
Nutrition Facts : Calories 421.4, Fat 18.7, SaturatedFat 2.8, Cholesterol 71.3, Sodium 336.3, Carbohydrate 60.1, Fiber 0.5, Sugar 44.4, Protein 4.5
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
GINA'S PUCKER-UP LEMON LIMEADE
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large pitcher combine all the ingredients and mix until the sugar has dissolved. Pour into tall glasses and garnish with a slice of lemon and a slice of lime.
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- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Line bottom and half way up sides with wax paper.
- In a large bowl, beat 1-3/4 cups flour, the confectioners' sugar, cornstarch, salt, and butter until crumbly. Press mixture into bottom of baking dish.
- Bake 15 minutes. Meanwhile, in a large bowl, whisk granulated sugar, eggs, half-and-half, and remaining 3 tablespoons flour until thoroughly combined. Place half the mixture in another large bowl, and whisk in lemon juice and lemon zest. Pour the lemon mixture over the hot crust.
- Bake 10 to 12 minutes, or until set. Meanwhile, whisk lime juice, lime zest, and green food color into remaining mixture. Slowly pour lime mixture over lemon layer and bake an additional 10 to 12 minutes, or until set. Let cool.
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- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.
- CRUMBS: Melt the butter in a medium bowl. Add the graham cracker crumbs, ground pecans, sugar, cinnamon, nutmeg, and stir to combine. Make sure all the crumbs are moistened in the butter. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave the oven on.
- FILLING: In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lemon zest. With the mixer on low, drizzle in the lemon juice, let the mixer run for 2 minutes once added. The mixture will visibly look slightly thicker when done.
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- Make the crust: In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add flour and powdered sugar and beat until combined.
- Spread dough into prepared baking pan and press to flatten. Bake until lightly golden, 20 to 25 minutes. Remove from oven and let cool for 30 minutes.
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- Remove from oven and refrigerate, 3 to 4 hours. Slice and garnish with powdered sugar and lemon wedges.
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