Melt In Your Mouth Warm Lemon Pudding Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Preheat oven to 375°. Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 3-in. flower-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat cream cheese, shortening and extracts until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with colored sugar. Let stand until set. Store in airtight containers in the refrigerator.

Steps:

• Combine sugar, flour, salt, lemon juice and grated lemon rind.
• Add egg yolks which have been well beaten, the milk and melted butter.
• Last, fold in egg whites which have also been well beaten.
• Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
• (both pans will go into the oven.) Bake for 45 minutes at 325 degrees F.
• Remove baking dish at once from hot water and allow to cool before serving.

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

Steps:

• Preheat your oven to 400*.
• In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
• Stir in the flour and salt.
• If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
• Shape dough into 1" balls.
• Place about 1" apart on ungreased cookie sheet.
• Flatten slightly with the bottom of a glass dipped in granulated sugar.
• Bake 8-10 minute or until the edges are light brown.
• Immediately remove from the cookie sheet to cool.
• Put the cookies together in pairs with the filling and then dust with the powdered sugar.
• For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
• Stir in the remaining ingredients.
• Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
• Boil 1 minute, stirring all the while, then cool.
• Enjoy!