Best Lemon Crunch Dessert Recipes
LEMON-BLUEBERRY CRUNCH DESSERT
Lemon and blueberry add a delightful flavor to this crunchy granola dessert that's made using Bisquick® mix - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix, sugar, milk, butter, lemon peel and lemon juice until soft dough forms. Spread in pan.
- Bake about 15 minutes or until golden brown; cool.
- Cut shortcake into 2-inch squares. For each serving, in tall parfait glass or dessert dish, layer shortcake, 1/2 container yogurt, 1/4 cup blueberries and 1 tablespoon granola; repeat layers.
Nutrition Facts : Calories 520, Carbohydrate 82 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 42 g, TransFat 2 g
LEMON CRUNCH DESSERT
This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.
Provided by Goldie Barnhart
Categories Puddings
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Have a 9 1/2 or 10-inch pie plate ready.
- 2. Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
- 3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
- 4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
- 5. Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
- 6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
- 7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
- 8. Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
- 9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
- 10. NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.
NO COOK LEMON CRUNCH DESSERT RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish. Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust. Combine milk and lemon juice and spread over second layer. Top with remaining 8 oz Cool Whip. Store in refrigerator. Garnish with crushed pretzels or crushed vanilla wafers if desired
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