Lemon Cream Dessert

I made this creamy lemon dessert for my mom on mothers day! It was wonderful!

Lemon Cream Dessert

1-1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice

Crust:

1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup cold butter

Topping:

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and graham cracker crumbs. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.

In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust.

Spread with cooled lemon mixture.

In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer.

Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Yield: 18-24 servings.

The yummy lemon, creamy pudding, and crunchy graham cracker crust blend wonderfully in this delightful dessert!

Lemon Dreams

Yes, you really will be dreaming about these throughout the day. The cookie itself is actually just a plain shortbread cookie. It's the dreamy lemon filling that gives these cookies just the right touch!

Lemon Dreams

1 cup butter (no substitutes), softened

1/3 cup powdered sugar

1 teas. vanilla

1 2/3 cups flour

Filling

2/3 cups sugar

1 1/2 teas. cornstarch

1 teas. grated lemon peel

1/4 teas. salt

1 egg, beaten

3 Tabl. lemon juice

1 Tabl. butter or margarine, melted

Preheat oven to 350 degrees. In a large bowl, cream butter and powdered sugar. Beat in vanilla. Gradually add flour.

Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.

Using the end of a wooden spoon handle, make an indentation in the middle of each.

Using your fingurs, strech out the indentation, to make a large gap in each dough ball.

Bake for 12-14 minutes. Remove to wire rack to cool.

For filling, combine the sugar, cornstarch, lemon peel and salt in a saucepan. Stir in egg, lemon juice and butter until smooth. Cook over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Cool. 

Generously spoon filling into each cookie.

Dust with powdered sugar if desired. Makes 2-3 dozen, depending on how big you make the cookies.

Ooooooooo!!! Doesn't it look dreamy?! Well, I can guarantee you that it certainly is!

Lovely Lemon Bread

This is a pretty lemon loaf that is perfect for spring! It is simple, pretty, light and lemony. Great for breakfast, with tea, or just because!

Lemon Tea Bread

 1/2 cup butter, softened
 1 cup sugar
 2 eggs
 1 teaspoon grated lemon peel
 1 1/2 cups all-purpose flour
 1 teaspoon baking powder
 2 dashes salt
 1/2 cup 2% milk

Lemon Glaze

2 tablespoons lemon juice
4 tablespoons powdered sugar

Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs and lemon peel; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan.





Combine glaze ingredients; drizzle over warm bread.







I love lemon!



This gorgeous lemon tea bread is simply lovely!