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 CUP!"
Lemon! Lemon!Lemon!Took a few recipes I found and added my own twist. These are tart and sweet. I think I found a winner at least for me :)
Provided by Mary Gonzalez
Categories Cakes
Time 1h
Number Of Ingredients 20
Steps:
- 1. CAKE: Heat oven to 350. Mix all ingredients for the cake until well blended. Two minutes on medium speed.Line cupcake pans with paper liners. Scoop (using an ice cream scooper) the batter until 3/4 full. Batter will be thick. Bake 18-20 minutes until touching the center springs back or a toothpick inserted in the center, comes out clean. Cool on wire rack until completely cooled
- 2. FILLING/INFUSING: Using a pastry bag with the large tip or large storage bag (cut a small hole at one of the ends) fill the bag with the lemon curd. If using the pastry bag, insert the tip in the middle of the cooled cupcake and squeeze the bag until the curd fills the hole. If using a storage bag, cut a small hole in the cupcake first, then fill the hole with the curd.
- 3. FROSTING: Mix the butter, cream cheese until smooth and creamy, add confectioners sugar (small amounts at a time)then extracts until well blended and stiff. More or less sugar may be required, until the consistency is reached. Put frosting in a pastry bag using desired tip and frost. Or frost by hand.
- 4. GARNISH: For the coconut garnish, toast the coconut in the oven, flat on a cookie sheet for 4-6 minutes. Let cool, then add on top. Or garnish with the lemon sprinkles.
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
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
GINA'S PUCKER-UP LEMON LIMEADE
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a large pitcher combine all the ingredients and mix until the sugar has dissolved. Pour into tall glasses and garnish with a slice of lemon and a slice of lime.
TRIPLE LEMON CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.
- Whisk the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.
- Make the frosting: Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers 240 degrees F, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium speed until foamy; increase the speed to medium high and beat until soft peaks form, 2 minutes. Sprinkle in the remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.
- Add the butter a little at a time, beating until incorporated. (It's OK if the mixture looks curdled at first; continue beating.) Beat in the food coloring, then add the lemon zest and juice and beat until smooth, 2 more minutes.
- Make the candied zest: Remove the lemon zest with a vegetable peeler and slice into thin strands. Place in a small saucepan, cover with water and bring to a simmer over high heat. Drain the zest and return it to the saucepan; cover with water and repeat 2 more times. Bring the sugar and 3/4 cup water to a bare simmer in a separate saucepan, stirring until the sugar dissolves. Add the lemon zest strands and cook over low heat, 20 minutes. Drain the zest and arrange in clusters on a parchment-lined baking sheet; let dry.
- Frost the cupcakes and top with the candied lemon zest.
PUCKER UP PRESERVED LEMONS
One of the ways I like to use these is to remove some of the lemons from the juice, do not rinse the salt off. Lay the slices under the skin of chicken "either a whole one or breast " and then put the chicken in a baking dish and pour about 2 tablespoons of the juice over it. Then bake till it is all golden brown. Before you...
Provided by Irisa Raina 9
Categories Other Sauces
Time 45m
Number Of Ingredients 4
Steps:
- 1. Wash the jars and sterilize them, lids and rings as well. Wash the lemons very well and dry.
- 2. Slice one end off of each lemon and with a mandolin " if you have one " but remember there are no fingers in this recipe so please be careful "giggling " or slice the lemons as thin or thick as you would like them.
- 3. Slice the lemons into a glass bowl.
- 4. Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
- 5. Remove the jars, rings and lids...
- 6. Put the lemons in the jars and top with juice. Cover let the jars sit out for at least 3 hours flipping them about ½ every hour or so.
- 7. After that time put them in the refrigerator for about 3 weeks. Every day turn them up side down for a minute and put back into the refrigerator.
- 8. When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.
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
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
PUCKER UP LEMON BARS
easy to make, great for the summer! I love the lemony burst of taste you get from these bars.
Provided by sherry monfils @smonfils
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, beat cake mix, 1 egg and oil until crumbly.
- reserve 1 cup crumbs. Press remaining crumbs into bottom of baking pan. Bake 12 mins. In bowl, beat cream cheese, sugar, egg and lemon juice until smooth.
- Pour over crust. Sprinkle w/ reserved crumbs. Bake 20 mins. Let cool. Cut into bars.
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