31 creamy with lemon filling Recipes

sugar, cornstarch, water, egg yolks, lightly beaten, butter, grated lemon , zest of, fresh lemon juice

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

cold milk, vanilla flavor instant pudding and pie filling mix, frozen lemonade concentrate, thawed, cool whip topping, thawed, honey maid graham cracker pie crust, lemon, sliced for decoration (optional)

sugar (white ), flour or 3-1/2 tbsp cornstarch, salt, water, egg or 2 yolks slightly beaten, butter (must be kids), lemon zest (lemon rind - not the pith! (any of the white stuff just under the rind/skin), fresh lemon juice, heavy cream whipped (optional for extra creaminess), equipment needed, sauce pan with double-boiler bowl and tight filling lid, whisk, mix master to whip up heavy cream when it s that time is using the optional whipped cream., this 1 recipe is not the kind you walk away from while cooking , so set aside the short 15 minutes you will need and then enjoy your rewards of deliciously created creamy lemon filling., i would think this is obvious, but this is not to be used as a pie filling such as a lemon meringue pie, strictly for cakes people.

eagle brand condensed milk (sweetened condensed , not evaporated milk!), whipping cream , whipped (i use 1-2 containers cool whip), cold water, vanilla wafers, more if desired, vanilla flavor instant pudding and pie filling mix (i also like the banana cream pudding mix), bananas, sliced and dipped in, lemon juice

cream cheese, softened, sweetened condensed milk, lemon juice, graham cracker crust (9 inches), peach pie filling or pie filling of your choice

honey maid honey graham crackers or 1 1/2 cups finely crushed nabisco graham crackers, finely crushed (about 21 squares), sugar, divided, butter or 6 tbsp margarine, softened, philadelphia cream cheese, softened, cold milk, divided, lemon flavor instant pudding and pie filling, cool whip strawberry whipped topping, thawed

cold milk, vanilla flavor instant pudding and pie filling mix, frozen lemonade concentrate, thawed (if you cannot find 6 oz. can, use 6 oz out of a larger can), cool whip, prepared graham cracker crust, lemon slice, garnish

butter or 1/4 cup margarine, graham cracker crumbs, sweetened condensed milk (like eagle brand), cream cheese, softened, lemon juice, apple pie filling, chopped walnuts, cinnamon

graham cracker crust, blueberry pie filling, sweetened condensed milk, sour cream, unflavored gelatin, cold water, lemon juice

baked graham cracker crust (homemade is best. if you must use a bought 1, toast it in the oven for 5-8 minutes so it s browned & aromatic, cool before filling.), pitted sour cherries in juice, sugar, salt, cornstarch, squirt of lemon juice (optional), cream cheese, softened, powdered sugar, salt, almond extract, whipping cream

graham cracker crumbs (about nine 5x2 1/4 inch crackers), butter or 1/4 cup margarine, melted, sugar, cream cheese, softened (3 packages), sugar, flour, eggs, room temperature, sour cream, lemon juice, vanilla, cherry pie filling (optional) or 21 oz blueberry pie filling (optional)

pillsbury moist supreme white cake mix, water, crisco cooking oil, egg whites, lemon pie filling, pillsbury creamy supreme lemon frosting

pastry, ap flour, whole wheat pastry flour, cold butter or earth balance, cut into pieces, plain greek yogurt or sour cream, very cold water, honey goat cheese, creamy spreadable goat cheese, honey, blueberry filling, leaves lemon verbena, sugar + more for sprinkling, sea salt, blueberries, ap flour, juice from 1/2 large lemon

lemon cake mix, water (for cake), oil (for cake), eggs (for cake), cream cheese, -softened, powdered sugar, lemon juice, instant lemon pudding mix (or pie filling), cold milk (for pudding), grated lemon peel

chocolate sandwich style cookies (oreo cookies work the best), melted butter or 1/2 cup margarine, cream cheese, softened, lemon juice, vanilla (can use 1-1/2 tablespoon), whipping cream , unwhipped, sugar (or use 2/3 cup confectioners ), cherry pie filling (or use blueberry pie filling)

seedless red raspberry jam, prepared shortbread crumb pie crust, fresh red raspberries, divided, cream cheese softened, evaporated milk, lemon instant pudding & pie filling, grated lemon peel, cool whip, grated lemon peel

cream cheese, softened, sweetened condensed milk, lemon juice, graham cracker crust (9 inches), pie filling , of your choice