Best Lemon Delight Recipes

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

LEMON DELIGHT

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.

LEMON DELIGHT DESSERT

Steps:

• In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.

LUSH LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the cake mix, mandarin oranges with juice, sour cream and eggs until smooth and creamy. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
• To make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. Fold in whipped toping. Frost cooled cake.

LEMON DELIGHT DESSERT

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.

LEMON CREAM DELIGHT

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

LUSCIOUS LEMON DELIGHT RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

LEMON DELIGHT

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.

LEMON BLUEBERRY DELIGHT CREAM CHEESE CAKE

Steps:

• 1. First; set out butter, cream cheese and eggs about an hour prior to baking and let them come to room temperture.
• 2. Preheat oven to 325 degrees. Prepare 10-spring from pan with cooking spray. I used "Joy Baking Spray". Go ahead and zest and juice your lemons; set aside. 1 1/2 large lemons for cake batter and 1/2 lemon for filling. And, if you are making the blueberry sauce you will need to zest and juice 1/2 large lemon.
• 3. CREAM CHEESE FILLING: In the bowl of stand mixer, beat cream cheese on medium-high speed until smooth about 5 minutes, scraping bowl as needed. Add confectioners' sugar and beat another 2 to 3 minutes. Add egg; beat until completely combined, about 1 minute. Add butter, lemon juice, lemon and vanilla extract and zest; beat 1 minute; set aside.
• 4. CAKE BATTER: In a batter bowl (or large bowl) combine flour, sugar, baking powder and salt; whisk together. Whisk in melted butter, eggs, lemon juice and vanilla; don't over beat. Gently fold in blueberries.
• 5. Pour batter into 10-inch prepared spring-form pan. Gently pour cream cheese filling into center of cake batter; spread gently to within 1/2 of sides of pan (the filling should cover all of the cake batter except for 1/2-inch of the outter edge of the cake batter, 1/2-inch of the batter should be visable).
• 6. Bake at 350 degrees for 35 to 40 minutes or until until toothpick inserted near the edge of cake comes out clean. Remove from oven and cool on wire rack for 10 minutes. Carefully remove sides from spring-form pan and allow cake to cool for 1 hour.
• 7. BLUEBERRY SAUCE: In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes. Cool and store in the refrigerator for up to a week.
• 8. WHIPPED CREAM TOPPPING: Pour cold whipping cream into a cold bowl. Beat on high speed of hand mixer until it starts to thicken; add sugar and lemon extract; continue beating until it forms a peak. Refrigerate until ready to serve.
• 9. When cake is completely cool; spinkle with powered sugar; slice and serve as is.
• 10. Or, add whipped cream and blueberry sauce! Keep any remaining cake refrigerated. ENJOY!

LEMON DELIGHT PIE

Steps:

• Preheat oven to 350.
• In medium mixing bowl combine flour, butter and sugar with fork until crumbly. Press into ungreased 9 x 13 baking dish. Bake for 20 minutes or until slightly golden brown. While crust is baking beat cream cheese and powdered sugar until smooth. When crust is done baking throw it in the fridge for about 30 minutes to cool it off quickly. When it is cool to the touch spread cream cheese mixture over crust, next the pie filling and top Dream Whip prepared according to package.

EASY LEMON DELIGHT POUND CAKE

Steps:

• 1. Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.
• 2. With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
• 3. Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
• 4. Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
• 5. Garnish with fresh strawberries, if desired.

LEMON DELIGHT CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 13-in. x 9-in. baking pan with cooking spray and dust with flour; spread half of the batter into pan. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Stir in pie filling. Drop by teaspoonfuls and gently spread over batter. Top with remaining batter. , Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Combine glaze ingredients; drizzle over cake. Refrigerate leftovers.

LUSCIOUS LEMON DELIGHT

Steps:

• 1. 1st layer; mix together flour, margarine, and nuts. Pat into 9x13 pan and bake for 15 minutes in 350 degree oven. Cool completely.
• 2. 2nd layer; Beat softened cream cheese in mixer, add powdered sugar. Fold in 1 cup cool whip. Spread over first layer and refrigerate while mixing next layer.
• 3. 3rd layer; Take both instant pudding, add Kool-Aid and lemon zest.mix well. Then add 3 cups of cold milk and mix. Spread over 2nd layer.Spread Cool Whip on 3rd layer. Sprinkle top with chopped nuts. Refrigerate for 1 hour.

LEMON DELIGHT TRIFLE (TASTE OF HOME)

Steps:

• Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
• In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
• Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
• Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.

LEMON LUSH DELIGHT

Steps:

• For crust: cut together flour, butter and chopped nuts. Pat into 9x12 ungreased pan. Bake at 350 degrees F for 15 minutes. Cool completely.
• Whip together powdered sugar, cream cheese and Cool Whip. Spread over completely cooled crust (if crust isn't completely cooled other layers will not set properly).
• Whip together pudding and milk until almost set. Spread over cream cheese layer. Top with Cool Whip and chopped nuts.

MEYER LEMON TURKISH DELIGHT

Steps:

• Soften the gelatin in the cold water.
• Combine the sugar, salt and hot water in a saucepan; heat to boiling, stirring constantly.
• Stir in the softened gelatin; turn the heat down and simmer, without stirring, for 20 minutes.
• Remove from the heat and stir in the grated rind and lemon juice, and a little yellow food coloring to tint the mixture, if desired.
• Let stand 3 minutes.
• Strain the mixture into a 8 x 4-inch loaf pan which has been rinsed with cold water.
• Let stand without disturbing until slightly jellied (to prevent filming the sides of the pan); then refrigerate overnight. Loosen around the sides of the pan with a wet spatula.
• Slip the spatula down one end and underneath the jellied mixture, then pull it out of the pan with your hands onto a surface liberally dusted with confectioner's sugar.
• Cut into 1-inch squares.
• Roll in confectioners' sugar to coat. Store in one layer in a tightly covered container at room temperature.
• The candies will stay moist for about 2 weeks.

LEMON DELIGHT POUND CAKE

Steps:

• 1. heat oven to 325, grease and flour 12 cup tube pan.
• 2. in a large bowl blend all the ingredients at low speed until moistened. beat at med. speed for 3 minutes. pour batter into pan and bake for 40-50 minutes.or until done.
• 3. while cake is still hot out of the oven add the glaze.
• 4. glaze: 1 1/2 cups powdered sugar, and 1/2 cup lemon juice. in a small bowl blend until smooth. pour 1/2 the glaze over hot cake in the pan, let stand for 10 minutes. then invert cake onto serving plate and spoon remainging glaze over cake.

LEMON DELIGHT COOKIES

Steps:

• Beat butter in a large bowl with an electric mixer until smooth. Add sugar, and beat until well blended. Add egg, lemon juice, vanilla extract and lemon peel until blended.
• In a separate bowl, combine flour, baking soda, salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed, blending well after each addition.
• Shape dough into 2 logs about 1 1/2 to 2 inches in deameter. Wrap each log in plastic wrap adn refrigerate 2 - 3 hours. They can be stored for up to 3 days in the refrigerator or in the freezer for a later time.
• Preheat oven to 350 degrees and place parchment paper on a cookie sheet and spray with cooking oil.
• Slice the cookies 1/2 inch thick, coat them with powdered sugar and place them 1-inch apart on the cookie sheet.
• Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth, you can also dip the cookies again in powdered sugar before serving them.

MAMA'S LEMON CUSTARD DELIGHT

Steps:

• 1. CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
• 2. In a small saucepan on low heat, melt 1/2 stick of pure butter.
• 3. Using a mixing bowl, mix the crushed wafers and butter together, then spread evenly over the bottom of a 13x9 glass pan.
• 4. Place in refrigerator for 15-30 min. to allow the crust to set.
• 5. FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk in a large mixing bowl.
• 6. Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
• 7. Separate the egg yolks from the egg whites.
• 8. Stir in the egg yolks. The mixture should be slightly stiffening up by now.
• 9. Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
• 10. Now pour in the lemon filling in the pan.
• 11. Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
• 12. Cover with SaranWrap to prevent a film from developing while chilling in the fridge.
• 13. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!