Best Lemon Daisy Recipes

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MISS DAISY'S LEMON ICEBOX PIE



Miss Daisy's Lemon Icebox Pie image

Another favorite from the now closed "Miss Daisy's Tearoom" in Franklin, Tennessee. This is the quintessential southern dessert. Her recipe varies slightly from the others on this site, and it's so good I just had to share it. Cook time is chill time.

Provided by AngelaTN

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

1 prepared graham cracker pie crust
1 (6 ounce) carton whipped topping
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (14 ounce) can sweetened condensed milk

Steps:

  • Beat together whipped topping, lemonade concentrate and condensed milk.
  • Pour into pie shell and freeze at least 1 hour before serving.
  • Variation: Frozen limeade concentrate may be used in place of lemonade.
  • Store in freezer and serve frozen.

LEMON PINEAPPLE DAISY BITES



Lemon Pineapple Daisy Bites image

Little bites of heaven! Mini-cupcakes with wonderful lemon and pineapple flavors. Fun for kid chefs and great for celebrations!

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 32m

Yield 48

Number Of Ingredients 8

1 (8 ounce) can DOLE® Crushed Pineapple
1 (18.25 ounce) package white cake mix
1 (3 ounce) package lemon flavored gelatin
2 eggs
¾ cup water
⅓ cup vegetable oil
1 (16 ounce) can prepared vanilla frosting
Multi-colored sprinkles, as needed

Steps:

  • Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
  • Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
  • Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
  • Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 16.4 g, Cholesterol 7.8 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 95.8 mg, Sugar 11.7 g

LEMON DAISY CUPCAKES



Lemon Daisy Cupcakes image

Fill and frost white cupcakes with a creamy, lemony mixture, then decorate with wafer cookies and mini marshmallows to make these pretty, springtime daisy cupcakes.

Provided by Nilla

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 24

Number Of Ingredients 7

1 package (2-layer size) white cake mix
24 each NILLA Wafers
3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  • Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  • Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 34.7 g, Cholesterol 2.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 268.4 mg, Sugar 25 g

LEMON DAISY CAKE



LEMON DAISY CAKE image

Categories     Cake     Citrus     Dessert     Bake

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room
temperature
1 1/2 cups sugar
1 tsp. vanilla extract
3/4 tsp. lemon oil
4 whole eggs plus 2 egg yolks
1 cup buttermilk
For the glaze:
1/4 cup water
1/4 tsp. lemon oil
1/3 cup sugar
1 Tbs. rum
Confectioners' sugar for dusting

Steps:

  • Preheat an oven to 325ºF. Grease and flour a daisy cake pan. Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8. Williams-Sonoma Kitchen.

LEMON DAISY CUPCAKES



Lemon Daisy Cupcakes image

For some of us, the three most beautiful words in the English language are Lemon Daisy Cupcakes. As adorability goes, these are up there with puppies.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
24 vanilla wafers
3 oz. BAKER'S Semi-Sweet Chocolate, melted
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
  • Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
  • Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 36 g, Fiber 0 g, Sugar 24 g, Protein 2 g

LEMON DAISY



Lemon Daisy image

Make and share this Lemon Daisy recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces lemon juice (or the juice of 1 lemon)
1 ounce grenadine
1 ounce carbonated lemon-lime beverage
1 ounce sparkling water

Steps:

  • Pour lemon juice and grenadine over ice in an old-fashioned glass.
  • Stir well.
  • Add equal parts soda and sparkling water. Stir gently.
  • Add a lemon twist.

VEAL CHOPS WITH LEMON (DAISY)



VEAL CHOPS WITH LEMON (DAISY) image

Number Of Ingredients 17

Dressing:
1 t mustard
1/4 c. fresh lemon juice
1 c olive oil
1 T fresh chopped basil
1 T fresh chopped parsley
Salt
Pepper
Chops:
1 veal rib chops, about 13 oz. each
1 t. dried oregano
Salt & pepper
All purpose flour
3 eggs
Bread crumbs
Canola oil
6 plum tomatoes, peeled, seeded and chopped

Steps:

  • Make dressing. Trim of all fat from meat from eye to end of bone. Pound chops to 1/4 in thick. Season with salt, pepper, oregano. Beat eggs . Coat meat with flour, eggs, then breadcrumbs & refrigerate. Heat 1/4 in oil. Fry chops until golden on each side. Lay chops on tomatoes & drizzle with dressing.

LEMON DAISY



Lemon Daisy image

Number Of Ingredients 4

1/2 cup grenadine syrup
1/3 cup lemon juice
2 cups club soda, chilled
2 cups lemon-lime soda, chilled

Steps:

  • Stir all ingredients together. Serve in ice-filled glasses. Tip: Picnics mean time for favorite games like hide & seek, water-filled squirt guns, kite flying...fun for kids of all ages. Top off the evening by roasting marshmallows.

Nutrition Facts : Nutritional Facts Serves

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