Bettys Easy Lemon Crumble Slice Recipes

LEMON-ROSEMARY SLICES

Lemon-Rosemary Slices image

A sophisticated cookie with a touch of lemon and rosemary makes a pleasing complement to tea.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 72

Number Of Ingredients 10

Ingredients

1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons grated lemon peel
1/2 teaspoon finely chopped fresh or 1/8 teaspoon crumbled dried rosemary leaves
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons sugar
1 teaspoon grated lemon peel

Steps:

In large bowl, beat butter, 1/2 cup sugar, 2 teaspoons lemon peel, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Flatten sides to form triangle. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 375°F. Mix 3 tablespoons sugar and 1 teaspoon lemon peel. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 25, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg

LEMON CURD

Lemon Curd image

This is a tart, refreshing custard. It makes a tasty spread for scones, crumpets or English muffins.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 25m

Yield 32

Number Of Ingredients 5

Ingredients

1 cup sugar
1 tablespoon finely shredded lemon peel
1 cup lemon juice (5 large lemons)
3 tablespoons firm butter or margarine, cut up
3 large eggs, slightly beaten

Steps:

In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
Store covered in refrigerator up to 2 months.

Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 15 mg, Sugar 6 g, TransFat 0 g

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