Lemon Puckers Recipes

LEMON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

LEMON PUCKERS

Steps:

• Cream the butter and cream cheese. Add the sugar and then the egg yolk. Add the lemon rind and mix well. Mix the salt with flour and add in small amounts to the butter-sugar mixture, blending well after each addition. Add the walnuts and refrigerate the dough for 2 hours.
• When the dough is ready to bake, form it into three logs, each approximately 6 inches long, and flatten the logs slightly. Cut 12 1-by-3-inch ovals from each log.
• Bake the cookies on a lightly greased cookie sheet at 325 for 18 to 22 minutes, until they are lightly browned.
• Cool the cookies on racks and glaze with a mixture of the confectioners' sugar and lemon juice.

GINA'S PUCKER-UP LEMON LIMEADE

Steps:

• In a large pitcher combine all the ingredients and mix until the sugar has dissolved. Pour into tall glasses and garnish with a slice of lemon and a slice of lime.

PUCKER-UP LEMON CAKE

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.