Creamy Lemon Slice Recipes
CREAMY LEMON SLICE
Make and share this Creamy Lemon Slice recipe from Food.com.
Provided by tanz674
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease and line a 20x30cm shallow baking pan and arrange the Scotch finger biscuits over the base, breaking them to fit the edges.
- Combined condensed milk with the fresh lemon juice and mix until combined and slightly thickened. Add the grated lemon rind and fold through the whipped cream.
- Spoon over the biscuit base and level with a spatula.
- Chill overnight or until firm and set. Cut into pieces to serve. Garnish with the fresh fruit.
Nutrition Facts : Calories 274, Fat 16.1, SaturatedFat 10.1, Cholesterol 59.2, Sodium 75.9, Carbohydrate 29.3, Fiber 0.1, Sugar 27.3, Protein 4.8
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
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