129816 mum quick easy lemon drizzle Recipes

lemon jell-o gelatin, boiling water, lemon juice, cream cheese, sugar, vanilla, eagle brand condensed milk (whipped), graham cracker pie crust

lemon cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant lemon pudding, milk

lemon cake mix, eggs, vegetable oil, lemon peel, pecan halves

lemon cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant lemon pudding, cold milk

lemons, baking soda, water, coarsely grated gingerroot (about 12 oz.), powdered fruit pectin, sugar

all-purpose flour, sugar, baking powder, grated lemon rind, fresh lemon juice, divided, lemon extract, vegetable oil, eggs, powdered sugar

self-raising flour, baking powder, butter, softened, golden caster sugar, lemon curd, lemon , rind of, grated, eggs, whisked, water or 1 tbsp lemon juice, lemon , juice of, granulated sugar

non-instant lemon pudding mix, cream cheese, sweetened condensed milk, lemon juice, prepared graham cracker crust

tiny baby carrots, water, butter, honey, fresh lemon juice, lemon , zest of, ground ginger

lemon cake mix, lemons , juice and zest of, egg , as per instructions on cake mix, oil , as per instructions on cake mix, dark chocolate icing

lemon cake mix, eggs, vegetable oil, lemon extract, powdered sugar

lemon cake mix with pudding, egg, cream cheese softened, sugar, lemon juice, lemon instant pudding if not in mix above

lemon cake mix, cold milk, jell-o lemon flavor instant pudding, carton (8 oz) cool whip whipped topping, thawed

lemon, water, sugar, eggs, plain flour, butter or 1/4 cup margarine

lemon instant pudding, milk , amount depends on pudding brand, check panel on box, heavy cream , whipped, sugar, raspberries, for garnish, store bought butter cookies or shortbread rounds

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.