228252 zingy lemon milk sherbet Recipes

raspberry preserves, orange juice, lemon ice or sherbet, chocolate syrup

orange juice, sugar, milk, scalded and cooled, unsweetened crushed pineapple

lemon , zested and juiced, lemon, juiced, cold milk, chilled, nonfat sweetened condensed milk, chilled

milk, vegetable oil, nonfat lemon yogurt, egg, all-purpose flour, white sugar, poppy seeds, lemon zest, lemon extract, baking powder, baking soda, salt, sugar, lemon juice

lemons, sugar, whole milk, divided, unflavored gelatin, heavy whipping cream, sugar, peel from 1 lemon (removed with a vegetable peeler), vanilla bean , split lengthwise

milk, oil, lemon low fat yogurt, egg, flour, sugar, poppy seeds, grated lemon , rind of, baking powder, baking soda, salt, sugar, lemon juice

milk, whipping cream (unwhipped), lemons , juice of (1 cup lemon juice), sugar (berry or superfine ), lemon zest

lemons, lemon zest, finely grated, fresh lemon juice, milk, whipping cream, sugar

lemon cake mix, lemon gelatin, vegetable oil, milk, eggs, sugar, lemon juice

milk, minced fresh thyme or 1 tsp dried thyme, butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, lemon juice, grated lemon peel (used about 2 lemons), sugar, lemon juice

lemon cake mix , super moist (try betty crocker), water, vegetable oil, grated lemon peel, eggs, instant lemon pudding (4-serving size each), milk, cream , if desired

lemon cake mix, eggs , per cake mix directions, water , per cake mix directions, oil , per cake mix directions, crushed pineapple, drained, lemon pudding mix, instant lemon pudding, dream whip, cold milk

lemon pudding cake, egg, separated, sugar, milk, all-purpose flour, lemon juice, grated lemon peel, salt, cream , optional, in a mixing bowl, beat egg yolk. add sugar, milk, flour, lemon juice, peel and salt; beat until smooth., beat egg white until stiff peaks form ; gently fold into lemon mixture., pour into two ungreased 6-oz. custard cups (cups will be very full)., place the cups in an 8-in. square baking pan. pour boiling water into pan to a depth of 1 in., bake at 325 for 40-45 min. or until a knife inserted comes out clean and top is golden. serve with whipped cream if desired.

lemon cake, cake flour, baking powder, baking soda, salt, unsalted butter, slightly softened, granulated sugar, whole eggs, at room temperature, egg yolks, at room temperature, vanilla extract, grated lemon zest, fresh lemon juice, whole milk, lemon filling, egg yolks, granulated sugar, fresh lemon juice, unsalted butter, slightly softened, salt, grated lemon zest, heavy cream, unsalted butter, softened, sugar, heavy cream, fresh lemon juice, vanilla extract, grated lemon zest

lemon crumb bars, lemon or yellow cake mix, butter or margarine, softened, egg, egg yolks, crushed saltine crackers (1/4 lb.), sweetened condensed milk (not evaporated milk), bottled lemon juice from concentrate, preheat oven to 350o. in large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. stir in saltine crumbs. reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan., bake 15 to 20 minutes or until golden., mixer or wire whisk, beat 3 egg yolks condensed milk and lemon juice. spread over prepared crust. top with reserved crumb mixture., bake 25 minutes longer or until set and top is golden. cool. refrigerate within 2 hours. cut into bars. store covered in refrigerator.

milk, cornstarch, sweetened condensed milk, eggs, fresh lemon juice, butter, grated lemon rind

lemon cake mix, diet sprite, egg white, sugar-free lemon gelatin, fat-free sweetened condensed milk, cool whip free, lemon extract

milk , plus, milk, egg, butter or 1 tbsp margarine, salt, bread flour, dried blueberries, sugar, shredded lemons , rind of, bread machine yeast