Lemon Lust Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut butter into flour until mixture is crumbly, pea-size. Stir in chopped nuts.
• 3. Press into 9x13 baking pan and bake 15 -20 minutes until light brown. Remove from oven and cool completely.
• 4. Beat cream cheese and powdered sugar until creamy. Fold in 1 cup of the cool whip. Spread over cooled crust.
• 5. Mix jello and milk until well mixed and creamy, pour over cream cheese layer and spread evenly.
• 6. Top with 2 cups cool whip and chopped nuts if desired. Refrigerate.

Steps:

• Cut margarine into flour until it forms a crumbly dough.
• Add the nuts.
• Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
• Cool Completely.
• In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
• Spread over cooled crust and refrigerate for 1 hour.
• Mix pudding with the milk until smooth.
• Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
• Spread remaining Cool Whip on dessert and garnish with chopped nuts.
• Serve!

Steps:

• Second Layer: 8 oz. softened cream cheese 1 c. powdered sugar 8 oz. cool whip Mix the above and spread over cooled crust. Third Layer: 2 ( 3 oz) pkgs. of instant lemon pudding 3 c. COLD milk Mix and spread over last layer. Chill. Cover 3rd layer with Cool Whip...Chill and serve cold. Cut into bars.. Absolutely delicious!!!

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:

• The cake: position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour and tap out excess.
• Sift together the cake flour, baking powder, and salt into a bowl; whisk to combine; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until cream, about 30 seconds.
• Gradually add in sugar; beat at high speed until well blended and light, about 3 minutes.
• Scrape down sides of bowl as needed; decrease speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended.
• Beat in the lemon zest and lemon juice until blended.
• Decrease speed to low and add the flour mixture in three additions, alternating it with the milk in two additions, and mixing just until blended.
• Scraped batter into prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.
• Bake cakes for 22-25 minutes, until they are golden brown around the edges and a pick comes out clean.
• Cool cakes in pans on wire racks for 15 minutes; invert cakes onto the wire racks and let cool completely.
• The filling: in a bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form; transfer the whipped cream to a smaller bowl, cover, and refrigerate.
• In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese at medium speed until very creamy, about 2 minutes.
• On low speed, beat in the vanilla extract.
• Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute.
• Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the whipped cream until almost completely blended.
• Cover the bowl and refrigerate while you make the syrup and buttercream.
• The syrup: In a small saucepan, combine the water, lemon juice, and sugar; bring to a boil over med-high heat, stirring occasionally to dissolve the sugar; remove the pan from the heat and set aside at room temperature.
• The buttercream: in a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until cream and light, about 2 minutes.
• At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at med-high speed until creamy and light, about 1 ½ minutes; set aside at room temperature while you assemble the cake.
• Assemble cake: using a long serrated knife, trim off the domed tops of the cakes so that they are even; cut each cake horizontally into 2 layers; reserve one of the flat bottom layers for the top of the cake.
• Place another layer cut side up on a cardboard cake round or flat serving plate; generously brush with some of the lemon syrup.
• Spoon a scant cup of the filling onto the cake and, using a small offset spatula, spread it into an even layer, leaving a ½ inch border around the edge of the cake.
• Top with another cake layer and brush it with more syrup; top with another scant cup of filling.
• Repeat with another layer, more syrup, and remaining filling.
• Brush the cut side of the reserved cake layer with remaining syrup; place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream.
• Serve the cake at room temperature; if it has to be refrigerated, let stand at room temperature for about 45 minutes before serving.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.