1 cup flour
1/4 cup powdered sugar
1/2 cup butter, (1 stick)
2 eggs, beaten
1 cup sugar
2 tablespoons lemon juice
Mix the flour, powdered sugar and butter with a pastry blender and pat into an 8 inches square pan. Bake at 350 degrees for 20 minutes. Then mix the eggs, sugar, and lemon juice and add to the previous part. Return to the oven and bake for 25 minutes more. Sprinkle with powered sugar and cut into square. Make 16 squares.
1 cup butter softened
1 cup sugar plus
2 tablespoons sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can frozen lemonade concentrate (6 ounces) thawed, divided
1 tablespoon grated lemon peel
Preheat the oven to 400 degrees. In a large bowl, cream together the butter and 1 cup sugar. Beat in the eggs. In another large bowl, combine the flour and baking soda and add to the egg mixture alternately with 1/2 cup lemonade concentrate. Stir in the lemon peel. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes, or until the edges are golden. Remove the cookies from the oven; brush lightly with the remaining lemonade concentrate, then sprinkle with the remaining 2 tablespoons sugar.
1 9 ounce package yellow cake mix
1 egg
1/3 cup water
1/4 cup realemon lemon juice with concentrate
2 tablespoons sugar
Preheat oven to 350 degrees. Line 12 muffin tins with paper bake cups. Combine cake mix, egg, about half of the water and 2 tablespoons of the realemon in medium sized bowl. Beat with mixer on medium speed 2 minutes. Add remaining water; beat 2 minutes longer. Divide batter among prepared muffing tins. Bake 15 to 20 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Meanwhile, combine sugar and remaining 2 tablespoons realemon in small saucepan. Cook and stir until sugar is dissolved. Remove from heat. 4. Brush warm lemon mixture over tops of cupcakes. Cool completely.
1 1/2 cup flour
2/3 cup powdered sugar
1/2 teaspoon salt
3/4 cup cold butter
3 eggs
1 1/2 cup sugar
3 tablespoon flour
1/3 cup lemon juice
2 teaspoon lemon rind grated
Powdered sugar for topping
Mix flour, powdered sugar, and salt. Cut cold butter into 1/4″ slices and
cut into flour mixture. Mix to a fine crumb stage. Press evenly into the bottom
of a greased 9×13″ pan. Bake 20 minutes at 325 degrees f. Beat eggs and add
remaining ingredients, except powdered sugar. Mix well. Pour lemon mixture over
hot crust, increase heat to 350 degrees f, and bake another 20 minutes until golden.
Sift powdered sugar onto bars while hot. Cool in pan on wire rack. Cut into small
squares and then in half to make diamond shaped bars. Cover and store in refrigerator,
serve chilled.
1/2-cup reduced-fat margarine or light butter
1 1/2-cups sugar
3 egg whites
3/4-cup unbleached flour
3/4-cup oat bran
1 1/2-tablespoons poppy seeds
1/2-teaspoon baking soda
1-cup nonfat lemon yogurt
3-tablespoons lemon juice
1-tablespoon lemon rind, freshly grated glaze
1/2-cup confectioners’ sugar
2-teaspoons lemon juice
1. Beat margarine or butter and sugar until smooth. Beat in egg whites. In large bowl, combine flour, oat bran, poppy seeds and baking soda. Add flour mixture, yogurt, lemon juice and rind to margarine mixture. 2. Spread batter in nonstick, 12-cup bundt pan. Bake at 350-degrees for 40-minutes or until toothpick comes clean. Cool in pan for 20 minutes. Invert onto a wire rack. For glaze, combine confectioners’ sugar with lemon juice. Drizzle on cake.
