|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
1 - 10 of 1,210 for lemon desserts
Combine ingredients and ... Fold into the lemon mixture. Cover a ... over 60 years. Variation: These can be served in custard cups for individual servings.
Add sugar to Jello and bring to boil. Add 1 pkg. Jello and stir until it dissolves. Add 1 cup of cold water. Refrigerate until mixture is cold and ...
Refrigerate the can ... and fluffy. Add lemon juice, grated rind ... crumbs. Pour over Jello mixture. Top with remaining crumbs and refrigerate until firm.
Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and light crust color, then press start.
Mix above as ... the top of dessert. Mash cream ... Danish dessert package. Let cool and spread over cream cheese mixture. Sprinkle rest of crumbs on top.
Preparation: While crusts ... if desired (or lemon slices for garnish). ... baking pan. Bake about 20 minutes in a 350°F oven until lightly brown. Let cool.
In small bowl ... speed until smooth and creamy, scraping down occasionally. Chill 5 minutes. Spoon mixture into dessert shells. Chill until ready to serve.
Put crust in 9 x 13 pan. Mix together slowly with whisk, chilled milk and frozen lemonade. When blended, fold in Cool Whip, partially thawed. Chill ...
Beat all of ... cooled crust. Spread over this 1 can lemon pie mix. Cover with rest of cream cheese mixture. Sprinkle on almonds and or toasted coconut.
Beat egg yolks; ... Spread half the crumbs in refrigerator tray or other pan. Cover with lemon mixture; sprinkle remaining crumbs on top. Chill 24 hours.
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