July 2021 – Lemon

Lemon Whippersnaps

Gloria Dougherty, Akron

“This recipe is the first cookies I make for Christmas!”

• 1 box lemon cake mix
• 4 oz. container Cool Whip
• 1 egg
• confectioners sugar

Mix ingredients together; mixture will be sticky. Chill for a few hours.

Roll dough into balls as best you can (it helps to spray Pam on your hands before rolling). Roll in confectioners sugar.

Bake at 350°F for 9 to 9½ minutes.

 

Lemon Brownies

Chris Nussbaum, Fivepointville

“This is an absolutely wonderful recipe!”

• ¾ cup flour
• ¾ cup white sugar
• ¼ teaspoon salt
• ½ teaspoon baking powder
• 1 stick butter, softened
• 2 eggs
• 1 tablespoon lemon juice
• zest from ½ lemon

Glaze:

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Line an 8”x8” pan with parchment paper.

Combine flour, sugar, salt and baking powder in a large bowl. Mix in softened butter.

In another bowl, whisk the eggs with 1 tablespoon lemon juice and zest. Add to the larger bowl and mix well. Pour into prepared baking pan.

Bake at 350° for 25 minutes. Let cool. Glaze.

 

Lemonade Cookies

Valerie Denner, Stevens

• 1 cup (2 sticks) butter, softened
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 6 oz. can frozen lemonade concentrate, thawed and divided
• 1 tablespoon grated lemon peel

Preheat oven to 400°F.

In a large bowl, cream together butter and 1 cup sugar. Add eggs, beating well. In another large bowl, combine flour and baking soda and add alternately with 1/2 cup of lemonade concentrate into egg mixture. Stir in lemon peel.

Drop by teaspoonfuls 2” apart onto ungreased cookie sheets. Bake 8 to 9 minutes or until edges are light brown.

Remove from oven and brush hot cookies lightly with remaining lemonade concentrate. Sprinkle cookies with remaining 2 tablespoons sugar.

Note: Make sure to thaw the lemonade concentrate in the refrigerator overnight, so it’s ready in time for baking.

Yield: 48 (4 dozen)

 

Lemon Pie a la Mode

Janice Martin, East Earl

• 1 baked 10” pie crust
• ¹/₃ cup butter
• ¹/₃ cup lemon juice
• ¾ cup sugar
• 2 eggs
• 3 eggs, separated
• 1 quart vanilla ice cream
• ½ cup sugar
• pinch of salt

Melt butter; add lemon juice and salt. Add sugar. Beat the 2 eggs and yolks; stir into butter mixture. Cook in a double boiler until mixture is thick and smooth, stirring constantly. Cool. Spoon into crust and freeze.

Add ice cream and freeze. Be sure ice cream is frozen hard.

Beat egg whites until foamy. Add sugar gradually and beat until stiff. Spread on pie, sealing to edges.

Bake at 450°F for 4 to 5 minutes or until brown. Freeze immediately.

 

Snappy Lemon Pie

Carla Witmer, Denver

Crust:

• 1½ cups ginger snaps
• ¹/₃ cup melted butter

Filling:

• 3 egg yolks
• 14 oz. sweetened condensed milk
• ½ cup lemon juice

Break a few cookies into pieces and place in electric blender. Blend to crumbs. Empty crumbs into a bowl and continue until all cookies are crumbled.

Add melted butter. Mix until crumbs are moistened. Press into bottom of a 9” pie plate. Bake shell at 350°F for 8 minutes. Cool.

Preheat oven to 325°F.

Beat egg yolks. Stir in sweetened condensed milk and lemon juice. Whisk ingredients well. Pour into crust.

Bake for 30 minutes; cool. Serve chilled with whipped cream (optional).

 

Orange-Lemon Mint Tea

Karla Sensenig, Denver

“Refreshing!”

• 5 cups water
• 4 cups sugar
• 2 cups packed mint tea leaves
• (2) 12 oz. cans frozen lemonade concentrate
• 12 oz. can frozen orange juice concentrate

Combine water and sugar. Boil for 5 minutes. Pour over tea leaves and let set for 1 hour. Strain. Add frozen concentrates.

Recipe makes 3 quarts of concentrate.

Add one quart of concentrate to 3 quarts of water to make one gallon of drink.

 

Lemon Lush Dessert

Mary Ann King, Leola

“Great dessert on a hot summer day!”

Crust:

• ½ cup butter, melted
• ½ cup chopped pecans
• 1 cup flour

Mix all ingredients. Bake for 15 to 20 minutes at 350°F.

Filling:

• 1 cup confectioners sugar
• 8 oz. cream cheese
• 8 oz. Cool Whip, divided
• 2 small boxes instant lemon pudding
• 3 cups milk

Combine confectioners sugar, cream cheese and 1 cup Cool Whip. Spread into cooled crust.

Mix pudding and milk until thick. Spread over cream cheese layer. Spread remaining Cool Whip over top. Refrigerate.

Garnish with lemon slices and a few blueberries or pecans.

 

Lemon Gelatin Salad

Mary Ann King, Leola

• 1 small package lemon gelatin
• 1 cup hot water
• 1 cup cold water
• 1 cup celery
• 1 cup crushed pineapple
• 3 to 4 oz. package cream cheese
• 4 tablespoons mayonnaise
• ½ cup pecans

Mix gelatin with hot water. Add cream cheese before you add cold water. When mixture starts to gel, add other ingredients and blend together. Place in refrigerator until set.

Serve on lettuce leaves.

Serves 10.

 

Creamy Lemon Squares

Lauren Zimmerman, Akron

“The best!”

Crust:

• 1 cup graham cracker crumbs
• 1 cup flour
• ½ cup brown sugar
• ½ cup powdered sugar
• ½ cup butter

Mix ingredients until mixture resembles coarse crumbs.

Press into a 9”x13” pan, greased liberally. Bake at 350°F for 15 minutes.

Lemon Mixture:

• 8 oz. cream cheese
• 2 cups sugar
• 4 eggs
• ½ cup flour
• ½ cup lemon juice (about 4 lemons)
• ¼ teaspoon salt
• 1 teaspoon baking powder

Beat cream cheese and sugar. Add remaining ingredients and beat well. Pour over baked crust.

Bake another 25 minutes or until center is set. Cool completely. Cover and refrigerate 2 hours.

Cut into squares. Before serving, sprinkle with powdered sugar.

 

4 Layer Dessert

Minerva Martin, Stevens

Crust:

• 2 cups flour
• 2 sticks margarine
• 1 cup chopped pecans

Mix and put in bottom of a 9”x13” pan. Bake at 350°F for 30 minutes. Cool.

2nd Layer:

• 8 oz. cream cheese
• 1 cup confectioners sugar
• 1 cup Cool Whip

Fold together and spread over crust.

3rd Layer:

• 2 packages instant lemon pudding
• 3 cups milk

Prepare according to package directions. Spread over cream cheese layer.

4th Layer:

• 2 cups Cool Whip

Spread over pudding layer.

 

Chilled Lemon Soup

Pat Roth, Ephrata

“This is great for these hot summer days instead of hot soup.”

• 6 cups water
• 1 cup sugar
• 1 cup lemon juice
• ¹/₃ cup orange juice
• 2½ tablespoons grated lemon rind
• 4 tablespoons grated orange rind
• 2½ tablespoons cornstarch
• 2 egg whites
• 4 teaspoons sugar

Mix the water with the sugar in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lemon and orange juices and rinds; cook for 5 minutes.

Mix the cornstarch with water to make a thin paste. Slowly add this to the soup, stirring constantly. Cook for another 10 minutes. Cool.

Beat the egg whites with the sugar until stiff. Serve soup with a spoonful of egg white fluff on top.

Serves: 4 to 6

 

Lemon-Lime Bars

Pat Roth, Ephrata

• 1 cup butter, softened
• ½ cup confectioners sugar
• 2 teaspoons grated lime peel
• 1¾ cups all purpose flour
• ¼ teaspoon salt

In a mixing bowl, cream the butter and confectioners sugar. Add the lime peel and mix well. Combine the flour and salt; gradually add this to the creamed mixture.

Press into a greased 13”x9”x2” baking pan. Bake at 350°F for 13 to 15 minutes, or just until the edges are lightly browned.

Filling:

• 1½ cups sugar
• 4 eggs
• ¼ cup flour
• ½ teaspoon baking powder
• ¹/₃ cup lemon juice
• 2 teaspoons grated lemon peel

In a mixing bowl, beat the eggs and sugar. Combine the flour and baking powder. Add to the egg mixture with the lemon juice and peel; beat this until frothy. Pour mixture over the hot crust.

Bake for 20 to 25 minutes or until golden brown. Cool.

Cut into squares. Store in the refrigerator.

 

Lemony Tuna Casserole

Pat Roth, Ephrata

“This is a low calorie dish.”

• 10¾ oz. can cream of celery soup
• ½ teaspoon grated lemon peel
• 1½ tablespoons lemon juice
• (2) 6½ oz. cans tuna packed in water, drained & flaked
• 1 cup cooked peas (or any leftover vegetable you like)

Preheat oven to 350°F

Combine the soup, lemon peel and juice; mix thoroughly. Stir in tuna and add vegetables. Mix together lightly.

Bake in a lightly greased casserole for 20 minutes.

Makes 4 servings.