Lemon Pillows Recipes

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LEMON PILLOWS



Lemon Pillows image

Make and share this Lemon Pillows recipe from Food.com.

Provided by Zaney1

Categories     Dessert

Time 3h31m

Yield 36 cookies

Number Of Ingredients 11

1/4 cup margarine
1/3 cup shortening
2 cups flour
1 egg
3/4 cup sugar
1 tablespoon lemon, rind of
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon salt
8 ounces chocolate candy bars

Steps:

  • In a large bowl beat margarine and shortening until fluffy.
  • Stir in half of the flour, egg, sugar, grated lemon peel, milk, baking powder, vanilla, and salt. Beat until thoroughly combined then stir in remaining half of flour.
  • Cover and chill for 3 hours.
  • Once dough has chilled preheat oven to 375 degrees.
  • Roll chilled dough onto a lightly floured surface to 1/8" thick and cut into 3" rectangles.
  • Divide the chocolate candy bar into small rectangles and place one piece on each piece of dough.
  • Fold an edge over the chocolate and seal the edges with the tines of a fork.
  • Place 1" apart on an ungreased baking sheet and bake for 7 to 8 minutes, or until the edges are firm.
  • Cool on the baking sheet for 1 minute before transferring to a wire rack.

Nutrition Facts : Calories 105.9, Fat 5.2, SaturatedFat 2, Cholesterol 6.7, Sodium 40.3, Carbohydrate 13.3, Fiber 0.4, Sugar 7.5, Protein 1.4

LEMON PILLOW CAKE BY KATE



Lemon Pillow Cake by Kate image

This is made using a boxed cake mix. The recipe is from my friend Kate in KY, and these are her comments: "This recipe was posted by my friend Star on the TOH BB. The cake is wonderful. I actually made it into cupcakes, and they were a hit. I placed a 'blob' of lemon pudding on the top but not touching the sides and then put just a really thin layer of batter over that. I suggest the foil cupcake liners."

Provided by Nana Lee

Categories     Dessert

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) white cake mix
2 eggs (see NOTE)
1/3 cup oil (see NOTE)
1 1/4 cups water (see NOTE)
1 (21 ounce) can lemon pie filling
1 (16 ounce) can ready to spread lemon frosting
1 (8 ounce) container Cool Whip

Steps:

  • NOTE:.
  • The egg, oil and water measures listed above may not be what is called for by your boxed cake mix. Please use what is called for by your cake mix.
  • CAKE:.
  • Mix cake as directed on box and pour into a 9x13 pan.
  • Place spoonful of lemon pie filling in blobs over batter.
  • Bake as directed on the box.
  • Let cool completely.
  • Cake batter covers blobs, so there will be pockets of lemony filling inside.
  • FROSTING:.
  • Mix frosting and Cool Whip together and spread on cake.
  • This cake needs to be kept refrigerated.

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