Abigail's Lemon Dessert Recipes

The wonderful lemon!! Find delicious easy lemon recipes here for lemon lovers.
Lemon torte, lemon pie recipe, lemon muffins recipes, and more lemon recipes.
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15 Min Lemon Cheesecake Recipe

1/3 c Powdered sugar
1 1/2 c Graham cracker crumbs
1/2 c Butter, melted
8 oz Cream cheese
2 c Milk
1 pk Instant lemon pudding

Mix sugar, crumbs, and butter together. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat.

Pour into cooled crust. Chill - Recipe serves 6.

Lemon Tart Pudding

10 1/2 oz Package silken tofu
3/4 c Fresh lemon juice
2 tb Arrowroot powder/cornstarch
1 c Fructose/sugar

Blend together all the ingredients in a blender till smooth. Adjust sweetener to taste. Cook mixture on the stove top. Bring to a boil on low heat, stiring constantly till thickened.

When thickened, pour mixture into individual serving dishes & chill till firm - serves 4.

Frozen Lemon Souffle

1 1/2 c Sugar
3 tb Cornstarch
1 ea Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice
3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

Stir in a few drops of yellow food coloring in into the lemon juice. In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon juice. Over medium heat, cook and stir until slightly thickened. Cool. Chill until partially set, about 1 hour, stirring occasionally.

In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish.

Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. Souffle can be chilled in refrigerator 6 hours instead of being frozen - Recipe serves 6.

Recipe for Lemon Torte Cake

6 ea Egg yolks, beaten
3/4 c Sugar
3/4 c Lemon juice
1 1/2 ts Lemon peel, grated
1 tb Unflavored gelatin
1/2 c Cold water
6 Egg whites
3/4 c Sugar
1 Large angel food cake

Make a custard by beating together beaten egg yolks, sugar, lemon juice and peel. Cook custard over hot (not boiling) water, until mixture coats a spoon. Remove from heat.

Soften gelatin in water and add to custard. Beat egg whites until stiff, gradually adding sugar; gently fold into custard mixture.

Tear angel food cake into bite- sized pieces. Place pieces in well-oiled 9 x 13-inch pan and pour custard over all. Chill until firm. Serves 6

Lemon Bar Cookies

CRUST

1 c Soft butter
1/2 c Powdered sugar
2 c Flour ds Salt

FILLING

4 Eggs, beaten
1/4 c Flour
2 c Granulated sugar
6 tb Fresh lemon juice
Grated rind of 2 lemons

Combine crust ingredients and mix well. Press mixture in 9 x 13 inch greased pan. Bake at 350 F for 15 minutes or until lightly browned. Combine flour and sugar; mix in beaten eggs, lemon juice and rind. Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or until filling is set.

Cool and sprinkle with powdered sugar.

Easy Lemon Poppy Seed Muffins

1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding/pie filling (4 serv. size)
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel

GLAZE

2/3 c Confectioners sugar
3 1/2 ts Lemon juice

Heat oven to 375F. Prepare muffin pan, 12 medium size cups - line with paper muffin cups or spray with non stick spray.

Mix oil, milk, eggs and pudding and pie filling with fork until well blended. Stir in baking mix, poppy seed and lemon peel; blend thoroughly.

Divide batter equally among cups. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes; drizzle with Glaze.

RECIPE GLAZE: Mix confectioners' sugar and lemon juice (actually, 3 to 4 teaspoons) until mixture is smooth.

Lemon Meringue Pie Recipe

1 Pastry shell; baked/cooled
2 Eggs; separated
14 oz Condensed milk (the thickened sweet kind ie. Eagle Brand)
1/2 c Lemon juice
1 ts Lemon rind; grated
1/4 ts Cream of tartar
1/4 c Sugar

Preheat oven to 350F. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell.

Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving - Refrigerate leftovers. Makes 1 - 8 or 9 inch pie

Rich Lemon Muffins Recipe

2 c Unsifted all purpose flour
1/2 c Sugar
1 tb Baking powder
1 ts Salt
1/2 c (1 stick) butter
1/2 c Fresh lemon juice
2 lg Eggs
2 tb Finely grated lemon rind

Heat oven to 400F. Prepare muffin pan, 12 medium cups - line with paper muffin cups or spray with non stick baking spray.

Combine flour, 1/2 cup sugar, baking powder, and salt; blend well Melt butter. Remove from heat and stir in lemon juice, eggs, and lemon rind. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar.

Bake until lightly browned 15 - 20 minutes.

Lemon Pound Cake Recipe

1 pk Duncan Hines Moist Deluxe Yellow Cake Mix
1 pk 4 oz instant lemon pie Filling Mix
4 Eggs
1 c Water
1/3 c Oil

Preheat oven to 350F. Grease and flour 2 loaf pans. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour evenly into pans.

8 1/2 x 4 1/2 size loaf pan bake 55 to 60 minutes. 9 x 5 size loaf pan bake 50 to 55 minutes. 10 inch tube or bundt pan bake 50 to 60 minutes.

Bake until toothpick inserted in center comes out clean. Cool 15 minutes for loaf pan, 25 minutes for tube or bundt pan. Cool completely before glazing. Glaze if desired.

Lemon Loaf / Lemon Bread

1 c Sugar
1 Lemon; rind of, grated
1/3 c Cooking oil
2 Eggs
1/2 c Milk
1 1/2 c Flour; sifted once
1 ts Baking powder
1/4 ts Salt
1/2 c walnuts or pecans chopped fine

GLAZE

1/4 c Powdered sugar
3 ts Lemon juice

Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350F. After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot. Recipe serves 8 to 12 slices.