Best Lemon Angel Delight Recipes
LEMON DELIGHT
This is delicious and a big hit at potlucks and cook-outs. Very refreshing taste, smooth and light tasting. Prep time approximate and does not include chilling time. I buy my pecans already chopped.
Provided by keen5
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish.
- Bake 15 minutes at 350 degrees.
- While crust cools, mix sugar, cream cheese and 1 cup of cool whip.
- Spread over cooled crust.
- Beat pudding as directed on package and spread over cream cheese mixture.
- Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired.
- Refrigerate for at least 4 hours.
- Cut into squares to serve.
Nutrition Facts : Calories 433.5, Fat 25.3, SaturatedFat 10, Cholesterol 33.5, Sodium 472, Carbohydrate 47.9, Fiber 0.9, Sugar 15, Protein 5.7
LEMON DELIGHT
This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!
Provided by NORMAN
Categories Desserts
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
- In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
- Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 59.7 g, Cholesterol 105.2 mg, Fat 27.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 14.9 g, Sodium 149.8 mg, Sugar 44.4 g
ANGEL PIE
A lemon cream pie with a meringue crust.
Provided by Ann
Categories Desserts Pies Vintage Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts : Calories 298.1 calories, Carbohydrate 39.9 g, Cholesterol 148.3 mg, Fat 14.6 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 44.6 mg, Sugar 37.9 g
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