Bettys Easy Lemon Crumble Slice Recipes

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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

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

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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