Lemon Angel Delight Recipes

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

LEMON DELIGHTS

Steps:

• Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
• Chill at least 1 hour.
• Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
• Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
• Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

LEMON ANGEL DELIGHT

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Lightly spray a 13"x9"x2" pan with cooking spray.
• Combine cake mix and lemon pie filling in a bowl.
• Blend with an electric mixer on medium speed.
• When well blended pour into prepared pan.
• Bake 20 to 26 minutes.
• Remove from oven and cool to room temperature for about 1 hour.
• Prepare glaze by mixing powdered sugar and lemon juice.
• Using a small wire whisk, stir until smooth; set aside.
• When cake is cool, drizzle glaze all over it.

LEMON CREAM DELIGHT

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

ANGEL LEMON DELIGHT

Steps:

• Preheat oven to 375°. Mix 1 cup sugar, flour, salt, egg yolks, juice and rind, butter, and milk together in order given. Beat until very smooth and creamy. Beat egg whites until stiff. Add 1/2 cup sugar and beat again. Fold into first set of ingredients. Pour into ungreased, shallow, 8x12-inch, glass baking dish. Set in a shallow roasting pan in 1 inch hot water. Bake, uncovered, for 40 minutes. Fun Fact: The Iditarod Trail Sled Dog Race, usually just called the Iditarod, is an annual sled dog race in Alaska, where mushers and teams of typically 16 dogs cover 1,161 miles in eight to fifteen days from Anchorage to Nome. The Iditarod began in 1973 as an event to test the best sled dog mushers and teams, evolving into the highly competitive race it is today. The current fastest winning time record was set in 2002 by Martin Buser with a time of 8 days, 22 hours, 46 minutes, and 2 seconds. Teams frequently race through blizzards causing whiteout conditions, and sub-zero weather and gale-force winds which can cause the wind chill to reach -100 °F. The race is the most popular sporting event in Alaska, and the top mushers and their teams of dogs are local celebrities. While the yearly field of more than fifty mushers and about a thousand dogs is still largely Alaskan, competitors from fourteen countries have completed the event including the Swiss, Martin Buser, who became the first international winner in 1992. Serve warm or cold.

CHERRY ANGEL DELIGHT

Steps:

• Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. square dish. Set aside 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. , Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries.