|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.
Tip: Try meringue cookie for more results.
1 - 10 of 11 for lemon meringue cookie
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Blend until creamy: ... 1/4 tsp. grated lemon rind, 1 cup ... jelly. Cover with meringue. Whip 1 ... Bake on greased cookie sheet at 350°F. for 12 min. Makes 5 dozen.
In large mixing ... form. Gently fold lemon rind into beaten ... do not open oven door, leave in oven 1 hour. Then transfer cookies to wire racks to cool.
Cream the butter ... creamed mixture. Add lemon peel. Spread this ... chopped walnuts. Spread meringue over the baked ... walnut half. Make about 9 bars.
Add sugar gradually ... and salt. Grease cookie sheet and spoon ... make 8 dozen meringues. Using tip ... boiler. Add sugar, lemon juice, and rind ... teaspoonful into each meringue.
1. Mix together the crushed cookies, sugar, cinnamon ... beaten egg yolks, lemon rind and lemon ... or until the meringue is golden brown. Cool. Serves 8.
Beat egg white ... by teaspoonfuls onto cookie sheets lined with ... slightly on cookie sheets; remove cookies to wire rack to cool completely. Yield: 3 dozen.
Preheat oven at ... edge with whole cookies standing on edge. Combine lemon juice, 3 tablespoons ... or until lightly browned. Refrigerate before serving.
In large mixing ... vanilla. Make twelve meringues on greased and floured cookie sheets. Using back ... top of each. Store in refrigerator about 12 hours.
In large mixer ... minutes. Stir in lemon peel and almond extract. Divide meringue mixture in half. ... meringue for each cookie, crop mixture ... about 5 dozen cookies.
Heat oven to ... salt, extract and lemon peel. Bake 25 to ... Remove from baking sheet immediately. Makes about 2 dozen cookies. 18 calories per cookie.
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