2295 cracker lemon Recipes

unflavored gelatin, cold water, granulated sugar (or equivalent sugar substitute), lemon juice, fat-free lemon yogurt, lemon zest, grated, reduced fat graham cracker crust

graham cracker crumbs (about 3 oz.) or 6 whole graham crackers (about 3 oz.), walnuts, toasted, unsalted butter, melted, lemon peel, grated, cream cheese, room temperature, sugar, frozen lemonade concentrate, thawed (can use limeade), lemon peel, grated, sour cream, eggs, sour cream, purchased lemon curd (i like to make my own using mean chef s lemon curd), chilled whipping cream, lemons, 1/4 inch thick, each cut into quarters for garnish, mint leaves, for garnish

graham cracker crumbs, butter, melted, sugar, cream cheese, softened, sugar, lemon pie filling, sour cream, flour, freshly grated lemons, egg, lemon pie filling, fresh mint leaves , if desired (optional)

graham cracker crumbs, butter, melted, sugar, cream cheese, softened, sugar, heavy whipping cream, lemon juice, king arthur unbleached all-purpose flour, grated lemon peel, vanilla extract, lemon extract, eggs, lightly beaten

egg yolks, sugar, cornstarch, grated lemon zest, salt, whole milk, lemon juice (from about 3 lemons), graham crackers, heavy cream

fat-free evaporated milk (250 ml), unflavoured gelatin, water (125 ml), fresh lemon juice (45 ml), splenda sugar substitute (180 ml), grated lemon rind (4 ml), lemon extract (1 ml) (optional), graham cracker crust (23 cm ) (optional)

fresh green beans, trimmed, feta cheese, cubed, pitted kalamata olives, rinsed and drained, pitted large spanish olives, rinsed and drained, pickled okra, drained, roasted red peppers, drained and cut into thin strips, log goat cheese, olive oil -and-vinegar dressing, sugar, grated lemon rind, fresh lemon juice, sliced hard salami (optional), toasted french bread slices or large crackers, garnish: lemon wedges

graham cracker crumbs, brown sugar , packed, butter, melted, cream cheese, softened, white sugar, egg yolks, grated lemon zest, fresh lemon juice, vanilla extract, sour cream, egg whites, white sugar, fresh blueberries or frozen blueberries, thawed, white sugar, fresh lemon juice

eggs, separated, condensed milk, lemon juice, lemon extract, cream of tartar, sugar, prepared graham cracker crusts

graham cracker crumbs, butter or 2 tbsp margarine, melted, sugar, flour, baking powder, eggs, beaten, grated lemon , rind of, lemon juice

whole graham crackers (about 3 oz), walnuts, toasted, butter, melted, grated lemon peel, cream cheese, room temperature, sugar, frozen lemonade concentrate, thawed, grated lemon peel, sour cream, eggs, sour cream, room temperature, purchased lemon curd, chilled whipping cream, thick lemon slices, each cut into 4 wedges, mint sprigs

fat free cream cheese, softened, equal spoonful, flour, vanilla extract, fresh lemon zest, nonfat sour cream, egg whites, graham cracker crumbs, equal spoonful, arrowroot or 1 1/2 tbsp cornstarch, lemon juice, fresh lemon zest, water, raspberries

grated zest of 1/2 lemon, strained lemon juice, sugar, egg, vanilla extract, sugar, percent ) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator, neufchatel cream cheese, eggs, vanilla extract, strained lemon juice, salt, graham cracker or zwieback crumbs or crushed chocolate cookies or gingersnaps, pan with a solid bottom (no spring form), at least 2 inches deep., oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep., cardboard cake circle or pan bottom, optional

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.

sugar, unsalted butter, cut in pieces, fresh lemon juice, eggs, egg yolks, lemon peel, grated, almonds, toasted, ground, graham cracker crumbs, unsalted butter, melted, unsalted butter, melted, lemon peel, grated, almond extract, vanilla ice cream, softened slightly, fresh strawberries, sliced and sugared

hazelnuts, toasted, graham cracker crumbs, powdered sugar, unsalted butter, melted, cream cheese, room temperature, sugar, eggs, fresh lemon juice, grated lemon peel, lemon slices (optional), fresh mint sprigs (optional)

cream cheese, softened, mayonnaise, sugar, eggs, grated fresh lemon rind, lemon juice, vanilla, graham cracker pie crust, raspberries, water, sugar, cornstarch, drops lemon juice

graham crackers (about 5 oz.), unsalted butter, melted, cream cheese, at room temperature cut into 1-inch pieces, sugar, fresh lemon juice, grated lemon zest, eggs, fresh lemon juice, sugar, eggs, unsalted butter , cut into pieces