Lemon Recipes

This week is Lemon Week!...Why you may ask.. [img]images/smiley_icons/confused.gif[/img] ..well, just because I have a really yummy, lemony, tangy, refreshing, easy to make recipe to share. No it's not a family secret recipe, actually it's from the back of a lemon cake mix. [img]images/smiley_icons/smile.gif[/img] I think this would be a great dessert for your 4th of July picnics. [img]images/smiley_icons/USA.gif[/img] I have made this several times now for family get-togethers and everyone likes it. Great to serve on a hot day!







Lemonade Party Cake





1 package Betty Crocker SuperMoist lemon cake mix

Water, oil and eggs as called for on the cake mix package



1 can (6 ounces) frozen lemonade concentrate, thawed



3/4 cup powdered sugar



1 tub Betty Crocker Whipped fluffy lemon ready to spread frosting



Yellow colored sugar, optional





Preheat oven to 350 degrees. Bake cake as directed on package for 13x9 pan. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2" with long-tined fork or skewer, wiping occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until well chilled. Spread frosting over top of cake. Sprinkle with yellow sugar if desired. Cover loosely and refrigerate any remaining cake.







**I could only find the larger size frozen lemonade at our grocery store so I just used about 2/3's of the can. And don't worry if when you mix up your powdered sugar and lemonade if it is abit lumpy, mine was too...but it all dissolves in the cake.

Lemon Cheesecake Squares



3/4 cup shortening

1/3 cup packed brown sugar

1-1/4 cups all purpose flour

1 cup rolled oats

1/4 teaspoon salt

1/2 cup seedless raspberry jam



Filling



4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all purpose flour

4 eggs

1/3 cup lemon juice

4 teaspoons grated lemon peel





In a mixing bowl, cream shortening and brown sugar. Combine flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13x9 pan. Bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.



For filling, beat the cream cheese, sugar and flour until fluffy. Add eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Makes 20 servings.

Lemon Trifle



1 can (14 ounces) sweetened condensed milk

1 carton (8 ounce) lemon yogurt

1/3 cup lemon juice

2 teaspoons grated lemon peel

2 cups whipped topping

1 angel food cake (10"), cut into 1" cubes

2 cups fresh raspberries

1/2 cup flaked coconut, toasted

Fresh mint, optional





In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired. Makes 14 servings.

Lemon Supreme Pie





1 unbaked deep-dish pastry shell (9")



Lemon Filling:



1-1/2 cup sugar

6 Tablespoons cornstarch

1/2 teaspoon salt

1-1/4 cups water

2 Tablespoons butter or margarine

2 teaspoons grated lemon peel

4-5 drops yellow food coloring, optional

2/3 cups lemon juice



Cream Cheese Filling:



2 packages (one 8 ounce and one 3 ounce) cream cheese, softened

3/4 cup confectioners' sugar

1-1/2 cups whipped topping

1 Tablespoon lemon juice





Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in the lemon juice, do not overmix. Cool to room temperature, about 1 hour.



In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip; pipe stars onto pie, if you do not have a pastry bag, just dollop.



Store in refrigerator. Makes 6-8 servings.