Anyone know any good lemon recipes for desserts?

Answer 1

I love this recipe its sooo good!!!
go to allrecipes.com and they have awsome recipes, even with lemons!!
Golden Pound Cake

Submitted by: Barbara Jordan

Photo by: MELY C. "I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over."
Original recipe yield: 1 - 10 inch Bundt pan.
Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:14 (change)

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INGREDIENTS:
1 cup butter
1/2 cup shortening
3 cups white sugar
6 eggs
1 tablespoon lemon extract
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup milk
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.


ENJOY!!!!

Answer 2

An easy layered lemon dessert recipe.
INGREDIENTS:
1 1/2 cups flour
1 1/2 sticks margarine
2 (8 oz. each) packages cream cheese
2 cups confectioners' sugar
3 cups whipped topping
3 boxes (4 serving size) instant lemon pudding
5 cups milk
PREPARATION:
Crumble flour and margarine together. Blend together and press in bottom of a 9x13x2-inch pan. Bake 15 minutes at 375 °; let cool.
Cream confectioners sugar and cream cheese together. Add 2 cups whipped topping.
Whip together and spread on cooled crust.
Mix 3 boxes of lemon instant pudding with 5 cups milk (do not follow the directions on pudding box). Pour over second layer and top with additional whipped topping.
Chill thoroughly before serving.
Lemon Layered Dessert serves 12 to 18

Answer 3

Here the easiest ever!

Lemon Icebox Pie

Buy 1 graham cracker pie crust

In medium bowl blend:
1 can Eagle Brand sweetened condensed milk
1/2 cup lemon juice
Stir until well blended. Pour into pie shell. Top with Cool Whip or whipped cream.

No need to bake because there are no eggs. Just refrigerate!
Enjoy!

Answer 4

Baked pears with lemon Cream Sauce

6 lg. pears
3 tbsp. lemon juice
1/4 c. sugar
1/4 c. butter
2 1/2 c. corn flakes

Turn oven to 350 degrees. Mix sugar and lemon juice. Melt butter. Wash pears; peel and halve. Dip in the lemon juice and sugar mixture and the in butter. Roll in corn flakes; arrange in a shallow baking dish; place remaining corn flakes in center; and bake in oven for 20 to 25 minutes, or until tender but not soft. Serve with lemon cream sauce.

LEMON CREAM SAUCE:

1 c. sour cream
1/3 c. confectioners sugar
2 tbsp. lemon juice
1 tsp. grated lemon rind

Beat 1 cup sour cream and 1/3 cup confectioners sugar until thick. Add 2 tablespoons lemon juice and 1 teaspoon lemon rind; beat well. Serve with baked pears

Answer 5

Macaroni Grill's Lemon Passion

tres leche
12 oz Evaporated milk
1 cup Sweetened condensed milk
1 cup Heavy cream
1 tsp Vanilla
1 Tbsp Light rum
cake
1 c. sifted flour
1 Tbsp. baking powder
1/4 c. melted butter
1/2 tsp. lemon extract
1/2 c. milk -- scalded
6 egg yolks
1 c. sugar

mousse
1 lemon -- zested and juiced
2 tablespoons simple syrup
1 package unflavored gelatin
1 cup heavy cream -- chilled
1 cup lemon curd -- your favorite recipe
2 cups heavy cream
topping
2 cups sweetened whipped cream

Chill the bowl and wire whip of an electric mixer in the freezer.

Whisk together flour and baking powder; keep scalded milk hot. In an electric mixer beat eggs until thick and lemon colored. Gradually beat in sugar and lemon extract. Quickly add flour mixture.
Stir just until mixed. Gently stir in hot milk mixture. Pour
into greased 9 x 9 x 2-inch pan. Bake in 350 degrees oven for 30 to 35 minutes. Cool completely.

While cake is baking combine the ingredients for the tres leche and set aside.

Remove a slice horizontally from both the top and bottom of the cooled cake. You will want the center slice to be approximately 1/2" thick.
Return the center slice to the baking pan. Save remaining cake for another purpose. Drizzle some of the tres leche sauce over the cake but not so much as to make it soggy.

In a small saucepan combine the lemon juice, 2 tablespoons simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook until the gelatin dissolves, stirring constantly. Remove from the heat and pour into a mixing bowl. Remove the bowl and whip from the freezer and add
the heavy cream. Whip the cream until soft peaks form. Combine the gelatin mixture, lemon zest and lemon curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat until the cream forms stiff peaks.

Spread lemon cream over cake and place in the refrigerator to set - 3 to 4 hours.

To serve, pour tres leche sauce on a plate, top with a square of the cake and dollops of the whipped cream. Drizzle with a tiny bit of the sauce.

Answer 6

lemon sponge cake

3 Tblsp lemon juice
1 1/2 Tblsp lemon rind
5 eggs seperated
1/2 cup sugar
1 cup cake flour
1/4 tsp salt
1/2 cup sugar

Combine lemon jice, rind and egg yolks beat untill thick and lemon colored, add 1/2 cup sugar, beat. Sift in flour and salt
In another bowl beat egg whites till stiff, add sugar gradually, fold into bater carefully DO NOT BEAT, pour into Bundy pan bake at 325 degrees 50 minutes frost if desired when cool

Answer 7

1 can lemon pie filling
1 12 oz carton of cool whip
1 graham cracker crust.

fold together pie filling and cool whip, pour into crust. put in frig for up to 4-6 hrs. set out before serving. keep refrigrated.

Answer 8

LEMON MELTAWAYS

INGREDIENTS:
3/4 cup butter, softened
1/3 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/4 cups all-purpose flour
1/2 cup cornstarch

3/4 cup confectioners' sugar
1/4 cup butter, softened
1 teaspoon lemon juice
1 teaspoon lemon zest

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DIRECTIONS:
In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.



CITRUS CHEESECAKE

INGREDIENTS:
1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white

3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream

2/3 cup orange marmalade
2 teaspoons fresh lemon juice

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DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Answer 9

go to allrecipes.com!