PUCKER ME UP LEMON COOKIES
If you love lemons, then I believe this cookie would satisfy the lemon craver in anyone!
Provided by Kathy Sills
Categories Other Snacks
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Lightly spray a cookie sheet.
- 2. In a bowl add the cake mix, pudding and country time lemonade, mix to combine.
- 3. Add the lemon juice, zest, egg and oil to cake mixture. With a spoon mix to make a dough.
- 4. Take dough and make medium balls. Place balls a few inches apart on cookie sheet. Press each ball down with a fork. Bake 10 to 15 minutes!
PUCKER UP LEMON BARS
The key is lemon zest in the crust!
Provided by Joan Penney
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
- 2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
- 3. While crust is baking, prepare lemon filling.
- 4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
- 5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.
PUCKER-UP LEMON CAKE
Sweet and sour lemon snack cake that will definitely make you pucker up. Quick to make and it travels well! Great served slightly warm with a dollop of whipped cream.
Provided by LAURIE
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 421.4, Fat 18.7, SaturatedFat 2.8, Cholesterol 71.3, Sodium 336.3, Carbohydrate 60.1, Fiber 0.5, Sugar 44.4, Protein 4.5
PUCKER UP! LEMON BARS
A tart and simple cookie bar recipe that originated with Great Grandma and was improved each generation. Pucker-up, buttercup, there are not your typical lemon bars. Flaky and fruity, goes wonderfully with a rich tapioca for a complete dessert!
Provided by PeteVenk
Categories Bar Cookie
Time 50m
Yield 24-36 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups flour, butter, confectioner's sugar together and gently press into 9x13 baking dish.
- Bake 20 minutes at 350.
- Vigorously whisk remaining ingredients together until frothy and fully incorporated.
- Upon removal of "shell" from oven, pour liquid into pan and immediately return to oven for about twenty minutes or until top begins to brown.
- Remove from oven and cool, then dust with confectioner's sugar.
Nutrition Facts : Calories 198.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 81.6, Carbohydrate 28.6, Fiber 0.3, Sugar 19.3, Protein 2.4
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
JOANNE FLUKE'S PUCKER UP LEMON CAKE
From her book, Cinnamon Roll Murder. I made this for Mother's Day Brunch and served with fresh strawberries and whipped cream. It was delicious!
Provided by happy2bme_9_8206787
Categories Dessert
Time 1h5m
Yield 12 , 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 325.6, Fat 11.7, SaturatedFat 5.8, Cholesterol 54.2, Sodium 390.3, Carbohydrate 52.6, Fiber 1.5, Sugar 32.5, Protein 4.7
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