479 cool cream lemon Recipes

graham cracker crumbs, melted butter, sugar, cream cheese, softened, powdered sugar, cool whip frozen whipped topping (completely thawed), fresh lemon juice (can use bottled ), lemon pie filling, cooled (can use homemeade or store-bought), cream (or use cool whip topping, thawed) (optional)

flour, nuts, chopped, butter, cream cheese, softened, powdered sugar, cool whip, lemons , puddings, milk, cool whip, nuts

all-purpose flour, baking powder, salt, sugar, vanilla beans , split lengthwise, seeds scraped out and reserved or 1 1/2 tsp pure vanilla extract, eggs, preferably at room temperature, heavy cream, lemons , zest of, finely grated, unsalted butter, melted and cooled, water, sugar, lemons , juice of

cake flour, salt, cold butter, cubed, caster sugar, extra-large egg yolks, vanilla essence, ice water, extra-large eggs, caster sugar, peel and juice lemons, cream, cooled, glazed lemon slice, caster sugar

lime sherbet, thawed slightly, cream cheese, sweetened condensed milk (or make your own with sweetened condensed milk), lemon juice, cool whip, lemon slices (to garnish ) or lime slice (to garnish)

eggs, sugar, butter, melted and cooled, fresh lemon juice, lemon zest (optional, if you want a smooth custard , don tsp add this), heavy cream, fresh mint (to garnish )

pie shells, baked and cooled, cornstarch, sugar, fresh lemon rind, grated, lemon juice, fresh squeezed, egg yolks, beaten, whole milk , not fat free, butter, sour cream, sugar, whipping cream, lemon extract

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

butter, flour, walnuts or pecans, sugar, cream cheese, powered sugar sifted, topping, divided. i use cool whip ., lemon instant pudding, milk

shelled natural pistachios, sugar, ground coriander, ground cardamom, phyllo pastry sheets (17 by 12 inch), unsalted butter, melted and cooled, chilled heavy cream, lemon curd, sugar , for dusting

prepared graham cracker pie crust (or use your favourite recipe), cream cheese, milk, instant lemon pudding mix, cherry pie filling

cucumbers, salt, green onions, chopped, chopped fresh parsley, chopped fresh dill, nonfat buttermilk, carton reduced-fat sour cream, lemon juice, salt, ground white pepper, garnishes: thinly sliced cucumber , fresh parsley sprigs

unflavored gelatin (1 envelope), cold water, water, sugar, well drained grated cucumber, thick sour cream, lemon juice, grated onion and juice, salt

sugar, cornstarch, grated lemon rind, fresh-squeezed lemon juice, egg yolks, slightly beaten, milk, butter, sour cream, pie crust, baked and cooled, heavy whipping cream, sugar, lemon, for garnish

sugar, cornstarch, lemon rind, grated, fresh lemon juice , about 3 lemons, egg yolks, slightly beaten, milk, butter, sour cream, heavy whipping cream , whipped, baked and cooled 9-inch pie shell

grated meyer lemon zest, meyer lemons (do not substitute standard lemons), unbleached cane sugar, unbleached flour, salt, eggs, separated, whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext), unsalted butter, melted and cooled slightly, real whipped cream, meyer lemon zest, lemon verbena leaves or mint leaf

flour, baking powder, salt, extra large eggs, separated, sugar, vanilla, lemon extract, unsalted butter, melted and cooled, cream of tartar, sugar, cornstarch, salt, cold water, ex-large egg yolks, grated lemon rind, fresh lemon juice, unsalted butter, vanilla, lemon extract, sugar, salt, unsalted butter, at room temperature, margarine, at room temperature, light corn syrup, vanilla, heavy cream, flaked coconut , for decoration

cream cheese, softened, lemon juice, sweetened condensed milk, lemon pie filling or 1 (21 oz) can fruit pie filling, carton cool whip (optional) or 1 cup whipped cream (optional)