Lemon Crunch Dessert Recipes

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Steps:

• Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish. Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust. Combine milk and lemon juice and spread over second layer. Top with remaining 8 oz Cool Whip. Store in refrigerator. Garnish with crushed pretzels or crushed vanilla wafers if desired

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

Steps:

• Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
• Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
• In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
• Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.

Steps:

• Preheat the oven to 180 degrees C (350F).
• Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
• Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
• Turn the mixture into the prepared tin and level the surface.
• Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
• Whilst the cake is baking, make the crunchy topping.
• Measure the lemon juice and sugar into a bowl and stir until blended.
• When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
• Leave in a tin until cold, then turn out and remove the paper.