LEMON DREAM CHEESECAKE
Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON DREAM DESSERT RECIPE - (4.8/5)
Provided by Tbird
Number Of Ingredients 8
Steps:
- Mix flour, margarine and 1/2 cup pecans. Press in greased 9x13 pan. Bake at 375 degrees for 15 minutes (cool). Mix powdered sugar, cream cheese and 1 cup cool whip together. Spread on cooled first layer. Prepare pudding mix with milk and spread on cooled second layer. Spread remaining cool whip over top and sprinkle with remaining pecans. Good to make a day ahead.
LEMON CREAM DESSERT
My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 133mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON DREAM BARS
This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
Provided by bluebayou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees).
- In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
- In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
- To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 32.9 g, Cholesterol 44.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 122.8 mg, Sugar 23.2 g
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