Best Lemon Yum Yum Recipes

GRANNY'S LEMON YUM YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
• Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
• Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
• Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

LEMON YUM YUM

Steps:

• 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
• 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
• 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

LEMON CHICKEN SOUP WITH ORZO - PINCH OF YUM

Steps:

• Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
• Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
• Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - slowly, slowly, slowly, stirring constantly, until smooth and creamy.
• Final touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

LEMON YUM YUM CAKE

Steps:

• Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
• Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
• Cool until warm; fold in the pineapple.
• Spread over the cake.
• Mix topping ingredients together.
• Beat to soft peaks.Spread over pineapple mixture.
• . Refrigerate till serving time.

LEMON YUM

Steps:

• Preheat oven to 350 degrees and put rack on middle setting in oven.
• Fill kettle and put water on to boil. You'll need this when you bake the dessert.
• Grease a 4-cup baking dish, eg Pyrex. Set aside.
• Grate zest from 2 lemons, then juice them and throw away the pits. Combine zest and juice and set aside.
• Separate egg yolks and whites into two bowls.
• Cream butter and sugar until pale and fluffy. Add the yolks one at a time to butter mixture and mix well. Slowly add lemon juice and mix well. (It may not look very nice at this stage, but don't worry.)
• Sift together flour, salt and baking powder. Add flour to butter mixture alternating with milk. Beat well until mixture is smooth.
• Beat egg whites to form soft peaks. Gently fold into batter. Do not overwork because you want to keep as much air in mixture as possible. Pour into prepared baking dish.
• Place baking dish into a larger pan or dish. Carefully pour boiling water into the pan around the outside of the baking dish until it is about halfway up the outside of the baking dish (ie make a Bain-Marie).
• Bake 40-45 minutes until top is puffy and lightly browned. Cool 10 minutes. Dust with icing sugar and serve warm.