What is your favorite lemon dessert?!
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
EASY LEMON CAKE
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice
1.Combine gelatin mix and cake mix. Mix well.
2.Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3.Bake according to instructions on back of cake box.
4.To Make Frosting: Combine confectioners' sugar and lemon juice.
5.When cake is done, and while still hot, ice with frosting.
Easy Lemon Torte
1 Lemon Cake Mix
1 can lemon curd
Bake cake in round cake pans or a angel food cake pan.
After baked and cooled Slice round in half or slice the angel food cake into four slices. Spread lemon curd between each layer and then frost cake with the whipped topping . Very simple and delicious.