No Bake Lemon Drops Recipe 475

NO BAKE LEMON DROPS RECIPE - (4.7/5)

Steps:

• In a large bowl stir together crushed cookies, 1 cup powdered sugar, the almonds, and the 1/2 cup crushed lemon drops. In a small bowl combine milk, corn syrup, and melted butter. Stir milk mixture into cookie mixture until well mixed. Place finely crushed lemon drops In a small bowl. Shape cookie mixture into 1-inch balls. Roll balls in crushed lemon drops to coat. Place balls on a large baking sheet or tray. Cover and chill for at least 2 hours. Before serving, roll balls again in powdered sugar mixture. *Tip: To finely crush lemon drops, place candies in a heavy resealable plastic bag. Using a meat mallet or a rolling pin, crush candies into coarse pieces. Transfer the coarse pieces to a food processor; cover and process until finely crushed. To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

LEMON DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.
• Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.