Creamy Lemon Shake Recipes

CREAMY LEMON MILK SHAKES

Creamy Lemon Milk Shakes image

Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. -Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons crushed lemon drop candies
1 teaspoon sugar
1/2 small lemon, cut into six slices, divided
1/2 cup 2% milk
2 cups vanilla ice cream
2 cups lemon sorbet
3 ounces cream cheese, softened
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract

Steps:

In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

Nutrition Facts :

CREAMY LEMON SQUARES

Creamy Lemon Squares image

Get a sunny pop of color with our Creamy Lemon Squares recipe! This lemon squares recipe will help you get dessert squares bursting with intense flavor.

Provided by My Food and Family

Categories Baking Ingredients

Time 3h23m

Yield 16 servings

Number Of Ingredients 11

Ingredients

20 reduced-fat vanilla wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine, cut up
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. zest and 1/4 cup juice from 2 lemons, divided
1/4 tsp. baking powder
2 tsp. powdered sugar

Steps:

Heat oven to 350ºF.
Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.
Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CREAMY LEMON SQUARES

Creamy Lemon Squares image

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Steps:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

CREAMY LEMON DRESSING

Creamy Lemon Dressing image

This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.

Provided by Ava Flavah!

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

⅓ cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
½ cup sour cream

Steps:

Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
Refrigerate 15 minutes to overnight.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g

CREAMY, LEMONY PASTA

Creamy, Lemony Pasta image

This 15-minute pasta lets you decide how much effort to put in: If you've had a day and need an easy, no-nonsense meal, then make it as-is and use kitchen shears to cut your scallions. If you're feeling slightly more ambitious, then make a topping that adds texture, vibrant green color and more lemony flavor to the dish (see Tip). But don't cut corners when it comes to the yogurt: Use a thick, strained whole-milk yogurt like labneh, Greek or skyr, as it will give the finished dish an irresistibly rich and tangy taste.

Provided by Yasmin Fahr

Categories dinner, easy, weeknight, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound short curly pasta, such as cavatappi, fusilli or farfalle
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
A heaping ¾ cup grated Parmesan, plus more as needed
Black pepper
1/4 cup labneh or other thick, strained whole-milk yogurt, such as Greek or skyr, drained if necessary
2 scallions, green and white parts, sliced

Steps:

Bring a large pot of salted water to a boil. Add the pasta, adjust the heat to maintain a gentle boil, and cook until just shy of al dente, 2 to 3 minutes less than the package instructions. Reserve 1 cup of pasta water. Drain the pasta, then return to the pot on the stove over medium-low heat.
Stir in ¾ cup of the pasta water, half the lemon juice, the Parmesan and several grinds of black pepper, stirring vigorously until a silky sauce has formed. Add a tablespoon of water at a time as needed to make a creamier sauce if it looks dry. Stir in the labneh, remaining lemon juice, lemon zest and scallions until creamy and combined, about 1 minute more. Season with salt as needed. Finish with another grind of pepper and serve immediately.

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