|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.
Results 1 - 10 of 210 for lemon pastries
This is an ... egg yolks, adding lemon juice, grated rind ... oven for about 30 minutes or until filling is firm and crust is golden brown. Makes about 20.
Cream together butter ... blending thoroughly. Add lemon juice and grated ... oven or disturb until set. Leave to cool in oven with door slightly ajar.
In the bowl ... with coarse sugar. Drizzle with lemon confectioners' icing. Serving Suggestion: Sometimes we serve slices spread with whipped cream cheese.
Combine in medium ... 2 tbsp. grated lemon peel Add eggs, ... sheet; pastry will settle. Drizzle with chocolate or white icing and sprinkle with chopped nuts.
Mix butter, powdered ... baking, mix sugar, lemon juice, flour, baking ... delicate brown. Sprinkle with powdered sugar. Cut while hot and let cool in pan.
Preheat oven to ... creamy. Add flour, lemon juice and rind. ... air-tight at room temperature for 1 week. Freeze up to 6 months. Cut in squares. Serves 24.
Blend cornstarch and ... clear. Add sugar, lemon rind, and butter. ... flour. Make vents. Bake at 425 degrees for 10 minutes at 375 degrees for 30 minutes.
Put flour, butter in 1/4 inch slices, sugar, salt, grated rind and egg yolk in food processor or mix by hand until crumbly. Press by hand into 9 inch ...
61% calorie reduction ... rack. Combine water, lemon juice and cornstarch ... packets Equal® sweetener. *** May substitute 16 packets Equal® sweetener. Equal
Beat softened cream ... Add condensed milk, lemon juice and vanilla ... fruit filling and decorate with whipped cream (if desired), just before serving.
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