|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 438 for lemon crisp
Sift flour with ... add egg and lemon rind. Beat well. ... Bake 10-12 minutes or until light golden brown. Remove to rack, cool. Makes about 25 cookies.
Heat oven to ... egg, egg yolk, lemon rind and juice ... press cookies down carefully until about 1/2" thick. Bake 12 to 15 minutes. Transfer to wire racks.
In medium bowl ... do not grate lemon first; instead add ... for about 8 minutes or until golden. Immediately remove to wire racks to cool. Makes about 36.
Cream butter with ... egg, vanilla and lemon extract. Sift dry ... moderate oven (350 degrees) for 8 to 10 minutes or until lightly browned. Cool on cake racks.
Cream butter. Gradually ... almonds, rolled oats, lemon rind and lemon ... for 7-10 minutes or until edges are brown. Remove from cookie sheet immediately.
Cream butter and ... pan. Top with lemon pie filling. Add ... in a 350 degree oven for 20 minutes. Top with whipped cream. This is best served in one day.
Combine flour, baking ... butter, sugar and lemon peel until light ... 1 inch apart on a baking sheet (greased). Bake at 375 degrees for 8 to 10 minutes.
Blend butter and ... Combine eggs, and lemon juice. Slowly add ... minutes or until lightly browned. When cool, cut into squares and serve. Yield: 9 servings.
Melt butter in ... stiff and add lemon rind and juice ... Place in refrigerator for at least 2 hours, preferably overnight. Decorate just before serving.
Preheat oven to ... and sugar. Add lemon extract, flour and ... dough. Place on cookie sheet. Flatten with fork. Bake 13-15 minutes or until golden brown.
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