Pucker Up Lemon Crunch Pie Recipes

Steps:

• Preheat oven to 350.
• Combine cookies and butter and mix well.
• spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
• Bake 10 minutes and cook completely.
• In meantime mix pudding according to package directions using milk.
• Spoon evenly into cooled crust.
• Carefully fold the crushed candies into the cool whip.
• Spread over the pie filling.
• Cover loosely and refrigerate at least 2 hours to meld flavors.

Steps:

• Preheat oven to 350.
• Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
• Stir in lemon juice and cool slightly.
• Crunch: Cream butter and brown sugar together.
• Toss cereal, coconut, flour and salt together.
• Add to butter/sugar mix and blend until crumbly.
• Press 1/3 of mixture into bottom of an ungreased 8" square pan.
• Spread lemon filling over bottom layer.
• Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
• Cool slightly and serve.

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

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 F. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Spoon the pudding evenly into the pie crust. In a large bowl, combine the whipped topping and crushed candy; mix well. Spread over the pie filling, then cover loosely and chill at least 2 hours before serving. Notes You can use a blender or a food processor to crush the lemon drops. And you can even put them in a resealable plastic storage bag, seal, and pound with a mallet! Make sure to crush the lemon drops to a very fine powder before mixing with the whipped topping. Otherwise, they'll weigh it down.

Steps:

• Crush biscuits
• Melt butter
• Mix biscuits into butter
• Press into the base of loose bottomed sponge cake tin
• Mix together other ingredients except cream
• Slowly add the cream and stir together (can use fork or blender)
• Pour onto crumb base and leave in the fridge to set

Steps:

• Blitz ginger nuts in a food processor until they are ground down.
• Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
• Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
• In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
• Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.