No Cook Lemon Crunch Dessert Recipe 455

LEMON CRUNCH

Steps:

• Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish.
• Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust.
• Combine milk and lemon juice and spread over second layer.
• Top with remaining 8 oz Cool Whip. Store in refrigerator.
• Garnish with crushed pretzels or crushed vanilla wafers if desired.

NO COOK LEMON CRUNCH DESSERT RECIPE - (4.5/5)

Steps:

• Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish. Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust. Combine milk and lemon juice and spread over second layer. Top with remaining 8 oz Cool Whip. Store in refrigerator. Garnish with crushed pretzels or crushed vanilla wafers if desired

LEMON CRUNCH

Steps:

• Blitz ginger nuts in a food processor until they are ground down.
• Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
• Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
• In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
• Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.

NO BAKE LEMON SQUARES

Steps:

• FILLING.
• In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
• In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
• Top with the lemon mixture.
• Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
• ICING.
• Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
• Spread over top layer of graham crackers.
• Cover and let sit over night.
• Cut into squares and enjoy.

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 FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

LEMON CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
• Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
• In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
• Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.