140548 meyer lemon cake lemon frosting 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

lemons , zested & juiced (approx 1/2 cup lemon zest & 1 cup lemon juice), egg yolks, heavy whipping cream, half-and-half, pure vanilla extract, sugar

buttermilk, sugar, divided, egg yolks, fresh meyer lemon juice (if not using meyer lemons, use 1/2 lemon juice and 1/2 orange juice-mandarin orange juice, if possib), flour, butter, melted, salt, egg whites, whipping cream, assorted fresh berries

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

prep time includes all refrigeration, flour, sugar, salt, whole milk, room temp ., eggs, room temp ., tblsp. vanilla, tblsp. unsalted butter, melted, plus more(for coating pan ), meyer lemon curd mousse, may use regular lemons, if so, may need to add sugar to counter tartness), unflavored gelatin, tblsp. cold water, eggs + 6 large yolks, sugar, tblsp + 2 tsps. finely grated lemon zest, lemon juice, tblsp. unsalted butter, heavy cream , whipped

ready-made mini pastry shells, lemon curd , recipe follows, meringue , recipe follows, egg yolks (pasteurized ), whole eggs, granulated sugar, meyer lemon juice, meyer lemons , zested, sheet gelatin, butter , cut into cubes, part egg white, parts sugar

canola oil, sugar, egg, lemon , juice of, meyer, milk, flour, baking powder, salt, lemon , zest of, cranberries, fresh

white cake mix, eggs (or per cake mix directions), oil (or per cake mix directions), water (or per cake mix directions), lemon flavor pudding and pie filling, ready to spread lemon frosting, cool whip

betty crocker supermoist lemon cake mix, water, vegetable oil , and, egg, called for on cake mix box, powdered sugar, fresh lemon juice (1 large lemon), betty crocker rich & creamy lemon frosting, lemon drop candy , if desired (optional)

lemon cake mix, ready made lemon frosting, frozen lemonade concentrate(thawed out ), powdered sugar, lemon peel zest

flour, salt, baking powder, butter, room temperature, sugar, egg, vanilla, meyer lemon rind, finely grated (about 3 lemons), meyer lemon juice, meyer lemon zest, finely grated (1 - 2 lemons), powdered sugar

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

eggs, egg yolks, sugar, lemon juice, fresh, lemon peel, finely grated, coarse kosher salt (or more ), butter, cut into 1/4-inch cubes, unbleached all-purpose flour, sugar, baking powder, coarse kosher salt, lemon peel, finely grated, chilled unsalted butter, cut into 1/2-inch cubes, chilled heavy whipping cream, chilled heavy whipping cream, turbinado sugar, chilled heavy whipping cream, sugar, mixed citrus marmalade, powdered sugar

meyer , eureka, or lisbon lemons, ripe pineapple, peeled, cored, and cut into chunks, sugar

cake flour sifted, baking powder, soda, salt, butter, granulated sugar, egg plus 1 yolk well beaten, banana mashed, milk sour, vanilla, lemon filling, granulated sugar, cake flour, salt, egg, egg yolks slightly beaten, water, lemon juice, lemon rind, butter, orange lemon frosting, grated orange rind, granted lemon rind, butter, egg whites unbeaten, salt, powdered sugar, orange juice, lemon juice, orange food coloring

lemon cake mix, grape juice, champagne extract, fluffy white or lemon frosting, raspberry jam, lemon curd , stirred to loosen, several bunches mini green grapes, powdered sugar, diameter) round cake pan with-3-inch high sides, diameter) round cake pan with 3- inch high sides, diameter) round cake pan with 3-inch high sides, cardboard cake rounds (1 (14-inch), 1 (10-inch) and 1 (6-inch)), diameter plastic dowel rods, parchment paper, champagne extract is available at most specialty baking and cake decorating stores.

white chocolate , coarsley chopped, white cake mix, water, vegetable oil, eggs, egg whites, fresh lemon juice, grated lemon zest, lemon curd, lemon frosting, cream cheese, softened

lemon cake mix, water, vegetable oil, lemon extract, divided, eggs, ground almonds, sweetened flaked coconut, very lightly toasted, lemon frosting, sliced almonds, toasted