Lemon Delish Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Steps:

• Preheat oven to 180 C (fan forced 160 C).
• Grease six 1 cup capcity ovenproof dishes.
• Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
• Using an electric mixer, beat eggwhites on high speed until soft peaks form.
• Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
• Gently fold in remaining eggwhite.
• Spoon mixture into prepared dishes.
• Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
• Bake for 25 to 30 minutes or until golden and set.
• Dust with icing sugar mixture.

Steps:

• Set oven to 300F and prepare water bath.
• Beat butter and sugar.
• Add flour, milk, lemon juice & rind, and yolks. Beat.
• In a separate bowl, whisk whites until stiff peaks form.
• LIGHTLY fold whites into lemon mixture.
• Bake in water bath for 30 minutes at 300°F.
• Refrigerate for 2 hours or overnight.
• (When doubling, use only 2 cups milk).

Steps:

• Preheat the oven to 160°C.
• Wash the lemons well, remove the zest from two and then juice all three.
• Separate eggs.
• Whisk the egg whites until soft peaks form.
• Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
• Cream the butter with the rest of the caster sugar and the lemon zest.
• Add the egg yolks, then the flour, lemon juice and milk.
• Mix thoroughly.
• Add a little of the meringue mix, then gently fold in the remainder.
• Tip into a pudding basin.
• Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
• This will stop the base of the pudding from burning.
• Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.