LEMON BAR MIX RECIPES
CAKE MIX GOOEY BUTTER LEMON COOKIES RECIPE - BETTYCROCKER…
Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut — cake mix!
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 25 minutes
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 120 , CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 135 mg, SugarContent 11 g, TransFatContent 0 g
LEMON PUDDING DESSERT RECIPE: HOW TO MAKE IT - TASTE OF HOME
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.
Nutrition Facts : Calories 348 calories, FatContent 20g fat (13g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
More about "lemon bar mix recipes"
LEMON PUDDING DESSERT RECIPE: HOW TO MAKE IT - TASTE OF HOME
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests.
—Muriel DeWitt, Maynard, Massachusetts
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 348 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Desserts
Calories 348 calories per serving
- Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.
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LEMON BLUEBERRY CHEESECAKE BARS RECIPE | TYLER FLORENCE ...
From foodnetwork.com
Reviews 4.8
Total Time 4 hours 0 minutes
Category dessert
Cuisine american
Reviews 4.8
Total Time 4 hours 0 minutes
Category dessert
Cuisine american
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
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