231110 lemon mousse dessert evaporated milk Recipes

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

evaporated milk, lemon gelatin, sugar, boiling water, lemon juice, lemon, sliced, mint sprigs

graham crackers, crushed, white sugar, butter, melted, boiling water, lemon-flavored gelatin mix (such as jell-o), lemons, juiced and zested, water , or as needed, white sugar, evaporated milk

lemons, divided, sweetened condensed milk, evaporated milk, graham wafers , honey maid, divided, cool whip topping, thawed , for serving

graham cracker crumbs, margarine, melted, unflavored gelatin (1 envelope knox brand), water, fat free cream cheese, softened (3 packages), splenda granular (or 30 package. of equal ), evaporated milk, lemon juice, vanilla extract, fat free whipping cream (i used fat free cool whip)

all purpose flour, sugar, baking powder, salt, egg whites (about 3-4), milk, lemon juice, grated zest of 1 lemon, poppy seeds, butter, melted, sheets) gelatin, cold water, whole milk, vanilla bean , split lengthwise and scraped (throw the seeds in the pot with the milk), egg yolks, sugar, cornstarch, lemon juice, lemon zest, heavy cream

evaporated milk, chocolate chips, butter, sugar, vanilla extract, chocolate sandwich cookies, crushed, melted butter, vanilla ice cream, softened, roasted spanish peanuts

lemons, heavy cream, whole milk, granulated sugar, table salt, absolut citrus-infused vodka

soymilk, lemon , zest of, in strips, granulated sugar, eggs, cooked white rice (2 to 3 cups will work), vanilla

evaporated milk, ladyfingers, split, lemon gelatin, boiling orange juice, sugar, lemon juice, grated lemon peel

evaporated milk, ladyfingers split, lemon gelatin, boiling orange juice, granulated sugar, lemon juice, grated lemon peel, cream

double graham crackers, crushed, granulated sugar, butter, melted, chopped pecans, lemon gelatin, boiling liquid (water and pineapple juice), lemon juice, granulated sugar, evaporated milk, crushed pineapple, cream cheese, softened

vanilla wafer crumbs, divided, evaporated milk, chilled, sugar, fresh lemon juice

lemon gelatin, boiling water, frozen lemonade concentrate, thawed, cream cheese, softened

lemon jell-o gelatin (prepared as per package directions and chilled to semi-firm stage), evaporated milk , such as carnation, refrigerated until well chilled, unflavored gelatin, softened in, water, crushed pineapple, well drained, cream cheese, granulated sugar, vanilla extract, graham cracker pie crusts (such as recipe 63068, doubled)

evaporated milk (regular or fat free), sugar, white granulated, cocoa, cornflour, eggs, chocolate, chopped, vanilla essence, cream , whipped