I don't know who gave me this recipe. I remember making it for a "Perrins Family Thanksgiving" in 1975. I was 7 months pregnant with Seth. Up to this point, I had managed to keep my weight where it should be. After making this recipe and the combination of Thanksgiving yummy food, I put on at least 30 pounds, I exploded! You have been warned.
2 cups flour
1 cup soft butter
1 cup powdered sugar
Crumble together with hand mixer, and pat into a 9X12 baking dish.
Bake 350 degrees 15 minutes
Sift :
1/4 cup flour
1 tsp baking powder
2 cups sugar
Mix with egg mixture:
4 slightly beaten eggs
1/4 cup fresh squeezed lemon juice
1 tsp lemon peel
Pour over crust: bake 25 minutes
Sprinkle with powdered sugar and cool.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Thursday, March 15, 2018
Tuesday, June 11, 2013
Lemon Bar Muddy Buddies
If you love lemon desserts.....this is super yummy! It really does taste like lemon bars!
6 c. Rice Chex cereal
1 c. white chocolate chips
1/4 c. butter
1/2 c. lemon curd (find in the jam/jellies isle)
1 1/2 c. powdered sugar
1. Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)
2. Once melted, remove from heat and stir in lemon curd until smooth.
3. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.
4. Add powdered sugar to paper bag and shake once more to coat.
5. Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.
http://www.lemontreedwelling.com/2013/05/lemon-bar-muddy-buddies.html
6 c. Rice Chex cereal
1 c. white chocolate chips
1/4 c. butter
1/2 c. lemon curd (find in the jam/jellies isle)
1 1/2 c. powdered sugar
1. Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)
2. Once melted, remove from heat and stir in lemon curd until smooth.
3. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.
4. Add powdered sugar to paper bag and shake once more to coat.
5. Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.
http://www.lemontreedwelling.com/2013/05/lemon-bar-muddy-buddies.html
Wednesday, May 1, 2013
Lemon Dessert
4 Eggs (Well Beaten)
Juice from 2 small lemon2
1 Cup sugar
1 Cup whipping cream
8 oz vanilla wafers or graham crackers (this is a lot, you could us less)
Mix eggs, sugar and lemon juice with beater and then cook until thick, stirring constantly. Cool in refrigerator for a thorough chilling. Whip cream and fold into chilled mixture.
Roll wafers to a fine crumb. Line one 8x8 Pyrex baking dish with part of the crumbs. Pour in the mixture and sprinkle the top with the rest of the crumbs. Chill 6 hours. Best if made the day before.
From An old (1996) ML 6th ward cook book: Jenene Jensen (pg 144)
Juice from 2 small lemon2
1 Cup sugar
1 Cup whipping cream
8 oz vanilla wafers or graham crackers (this is a lot, you could us less)
Mix eggs, sugar and lemon juice with beater and then cook until thick, stirring constantly. Cool in refrigerator for a thorough chilling. Whip cream and fold into chilled mixture.
Roll wafers to a fine crumb. Line one 8x8 Pyrex baking dish with part of the crumbs. Pour in the mixture and sprinkle the top with the rest of the crumbs. Chill 6 hours. Best if made the day before.
From An old (1996) ML 6th ward cook book: Jenene Jensen (pg 144)
Subscribe to:
Posts (Atom)
