463 evaporated lemon juice Recipes

chopped walnuts, flaked coconut, margarine or 1/2 cup butter, all-purpose flour , plus, all-purpose flour, brown sugar, powdered sugar, vanilla extract, cream (unsweetened ), sweetened condensed milk (not evaporated!), lemon juice, grated lemons , zest of

yellow cake mix, eggs (divided ), vegetable oil, cream cheese, softened, eagle brand condensed milk (not evaporated milk), lemon juice concentrate, grated fresh lemon rind (optional), vanilla extract

lemon gelatine, water, sugar, lemon juice, evaporated milk, chilled, salt, base, crushed graham crackers , vanilla wafers or digestives, butter or margarine, melted

evaporated milk, lemon gelatin, sugar, boiling water, lemon juice, graham cracker crumbs, butter, melted

evaporated milk, chilled, sugar-free lemon gelatin, boiling water, sugar (or splenda ), lemon , juice and zest of, salt, graham cracker crumbs, butter, melted

egg yolks, eagle brand condensed milk (not evaporated milk), lemon juice, baked pastry shells (8 or 9-inch) or 1 graham cracker crumb crust (8 or 9-inch), topping or whipped cream

butter, softened at room temperature (2 sticks), sugar, salt, baking powder, baking soda, cream of tartar, eggs, sour cream, evaporated milk (small can), lemons , juice and zest of, blueberries, instant vanilla pudding, lemon juice (use juice from lemons-you may need to use 3 lemons to obtain 1/3 cup juice), flour

graham cracker crumbs, butter melted, egg plus 3 yolks, eagle brand sweetened condensed milk (not evaporated), lemon juice

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.

evaporated milk, lemon gelatin, lemon juice, sugar, graham cracker crumbs

lemon jello, cream cheese, evaporated milk, chilled, lemon juice, sugar, vanilla

evaporated milk, unflavored gelatin, eggs, separated, sugar, lemon juice, grated lemons , rind of, vanilla wafer crumbs, chopped nuts, melted butter

lemon jell-o gelatin, evaporated milk (frozen for 2-3 hours), sugar, lemon juice, graham cracker crumbs, butter, melted

graham cracker crumbs, sugar, butter or 1/4 cup margarine, melted, egg yolks, sweetened condensed milk (not evaporated milk), lemon juice, whipping cream, whipped or whipped topping

baked pastry shells, frozen red raspberries, thawed, cornstarch, sweetened condensed milk (not evaporated milk), lemon juice, whipping cream , stiffly whipped

evaporated skim milk, light sour cream, lemon juice, vegetable oil, vanilla extract, grated lemon peel, lemon extract, cake flour, sugar, baking powder, salt, egg white (about 7), cream of tartar, powdered sugar, lemon juice