Creamy Lemon Cups Recipes

LEMON CUPS

Steps:

• Stir together the sugar, flour, salt, and lemon zest.
• Mix in butter until well combined and finely textured.
• Stir in egg yolks.
• Stir in lemon juice.
• Stir in the milk.
• Beat egg whites until stiff and carefully fold into mixture.
• Pour into 8 (lightly greased with butter) custard cups.
• Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
• Bake in a preheated 325F oven for 45 minutes.
• Serve warm.

CREAMY LEMON CUPS

Steps:

• Dissolve gelatin in boiling water.
• Stir in cold water, and cool to room temperature.
• In another bowl, mix pudding with milk, and whisk for 30 seconds.
• Immediately stir into cooled jell-o until smooth, and stir in nutneg.
• Refrigerate about 1 1/2 hours or until slightly thickened.
• Stir in whipped topping and whisk until smooth and creamy.
• Pour into 10 dessert dishes or lemon shells.
• Refrigerate overnight, and garnish with additional nutmeg if desired.

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM

Steps:

• Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

CREAMY LEMON-BERRY COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
• In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
• Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
• Fill each cookie cup with 1/2 teaspoon jam.
• In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
• Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.