Lemon Rolls

I love the flavor of lemon!  These rolls are absolutely incredible.  I took a shortcut and used a can of lemon pie filling, but feel free to make your own lemon curd or lemon pie filling. 

 This recipe makes 2 dozen luscious rolls.

Ingredients:

Rolls:

1 cup warm water (110 to 115 degrees F.)

2 packages active dry yeast

1/2 cup (1 stick) butter, melted

1/2 cup sugar

3 eggs

1 teaspoon salt

4 to 4 1/2 cups all-purpose flour

1/4 cup Additional melted butter (optional)

1 can lemon pie filling (21 ounces)

Glaze:
            1 Tablespoon butter, softened
            3 cups powdered sugar
            2 to 4 Tablespoons lemon juice 

        

Combine the warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). You want a soft slightly sticky dough.  If you add too much flour your rolls will be heavy.  A soft dough will produce light and flaky rolls.  Cover with a piece of plastic wrap that you've sprayed with non-stick cooking spray and refrigerate 2 hours or up to 4 days. I like to make the dough the night before; then it takes less time in the morning to finish up the rolls.

Grease a 15 x 17 inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Roll into a large thin (about 1/8 to 1/4 inch thick) rectangle.  Brush on the additional melted butter, if desired.  Spoon a thin layer of pie filling over melted butter on dough. Spread it just barely to the edges and leave about 1/4 inch of the edge bare near one side so you can pinch it together and seal your dough after rolling. Starting at the edge opposite the bare side, roll the dough into a roll.  Pinch the edge into the side of the roll to seal the edge. Cut into sections about 1 inch thick.  Place cut rolls, cut side down, into greased pan. I had a little lemon pie filling left over, so I just spooned a small dollop on the top of each roll in the pan. Cover with sprayed plastic wrap and let rolls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees F.  Bake until rolls are golden brown, about 15 minutes.  While rolls are baking, mix up the lemon glaze.

In a small bowl place 1 Tablespoon butter.  Add 3 cups powdered sugar, one cup at a time, and mix well.  Add lemon juice 1 teaspoon at a time, until it reaches the desired consistency.  You don't want it to be as thick as frosting, but it should be too thick to pour. When the rolls are done.  Remove them from the oven and while they are still hot drizzle the glaze over the tops.  It will melt down into the rolls.  If you have enough glaze, drizzle a second time. Let rolls sit for 5 to 10 minutes. Break rolls apart and serve.

YUM!

Lemon Lime Cupcakes with Mountain Dew

These cupcakes are so light and perfect--not too tart, not too sweet.  Take a shortcut and start with a cake mix.  You'll get rave reviews,  if you have any left over to share!

 Ingredients:

CAKE
1 (2 layer size) box lemon cake mix
1 (3.4 ounce) box instant lemon pudding mix
3 eggs
1/2 cup sour cream

1/3 cup vegetable oil
1 cup Mountain Dew soda
1 teaspoon lemon juice

1 teaspoon lime juice
 

FROSTING

3/4 cup butter, softened

7 ounces (about 1 1/2 cups) marshmallow crème

5 cups confectioner’s sugar

1/4 teaspoon salt

2 teaspoons lemon juice
2 teaspoons lime juice
2 Tablespoons Mountain Dew soda

3 -5 drops yellow food color
 

Directions:

CAKE

Preheat oven to 350 degrees F.
Mix cake mix, pudding and eggs well.
Add sour cream and oil to the batter and beat for 1 minute.
Slowly pour in mountain dew soda, lemon juice, and lime juice. Beat for 2 minutes.
Place cupcake liners in 24 cups of a cupcake pan. Fill cupcake liners 2/3 full and bake at 350 degrees F for 13 to 17 minutes (or until toothpick inserted comes out clean).
Cool completely on wire rack before frosting.

FROSTING
Beat butter on medium speed until smooth, light, and fluffy. Add marshmallow crème and beat until light and fluffy.  Slowly add confectioners’ sugar one cup at a time, beating well after each.  Mix in salt.  Add lemon juice, lime juice, and mountain dew.  Mix well.  Add food coloring and beat until very light and fluffy, 3 to 5 minutes.

Smooth frosting on to cupcakes with a knife or spatula, or pipe frosting on cupcakes as desired.

Pink Lemonade Cupcakes with Pink Lemonade Frosting

These are great cupcakes with a strong hint of lemon, but not overpowering.  Start with a cake mix to speed up the fun.

Ingredients:

1 box white cake mix

1/4 teaspoon baking soda

1/2 cup pink lemonade concentrate, frozen

3/4 cup water

3 egg whites

2 - 3 drops red food coloring

Directions:

Preheat oven to 350 degrees.

Mix together all ingredients until smooth. Line muffin tins with paper liners. Pour batter into paper liners and fill 2/3 full. Bake 15 - 18 minutes at 350 degrees or until cake springs back when lightly touched. Cool completely on wire rack before frosting.

Pink lemonade Frosting:

Ingredients:

7 ounces (about 1 1/2 cups) Marshmallow Crème

3/4 cup butter, softened

2 Tablespoons pink lemonade concentrate, frozen

1 teaspoon lemon juice

1 1/2 cups powdered sugar

1-2 drops red food coloring

Directions:

In a large bowl, beat the marshmallow crème and butter until well mixed.  Add the pink lemonade concentrate and lemon juice.  Mix.  Beat in the powdered sugar until light and fluffy (about 2 minutes).  Add the food coloring and mix until combined.  Place in pastry bag or large zipper bag and pipe onto cupcakes.

 (I doubled the frosting recipe, but had quite a bit left over.  My cupcakes have a thick layer of frosting on top.)

Lemon Wisp

While I was at the hospital visiting with my brother, some of us went to the cafeteria for dinner. They had a dessert called lemon something, I can't remember. It looked so delicious. I knew it wouldn't taste as good as it looked. They never do. But I decided to try it anyway. I was right. It didn't taste as good as it looked! So I decided to make my own. That way I could have something that tastes as good as it looks. So here's the recipe I came up with.

Ingredients:
White cake mix and ingredients called for on box
1 lemon
Lemon curd or 1 can lemon pie filling
Wispy Lemon Frosting (Recipe follows)
Directions:
Make the white cake mix as directed on the box with the following changes:
Zest the lemon and add to the dry cake mix. Juice the lemon and pour into a measuring cup; then add water to make the amount of liquid called for on the package. Mix and bake as directed. I made two nine inch layers. If you have 4 pans, you can make 4 thin 8 or 9 inch layers and bake them for less time. I only have 2 pans, so I made 2 layers and split them into four. If you make 2 layers, slice them in half horizontally so you will have 4 layers. You could do it with only 2 layers, but it won’t be quite as good.

Cool the cakes completely, about 2 hours.
Place one layer on a plate. Spread about 1/2 cup lemon curd on top. You don’t want it to drip down the side or it will get in the way when you frost the cake.
Place the second layer on top of the cake on the plate. Spread with 1/2 cup lemon curd. Then put the third layer on top of the cake on the plate and spread with the rest of the lemon curd.

Add the fourth and final layer on top of the plate. Spread Wispy Lemon Frosting on the sides and top. I swirled it a little with my knife instead of smoothing it out.

I also made some sugared lemon curls for a garnish. Using a vegetable peeler slice off about 5 or 6 slices from your lemon before zesting and juicing. Roll the peel into curls and secure with a toothpick. Place into a small bowl. Cover with sugar and refrigerate for several hours. Remove toothpicks and shake off as much sugar as possible before using on cake.
Wispy Lemon Frosting
7 ounces (about 1 1/2 cups) Marshmallow Crème
3/4 cup butter, softened
Zest from one lemon
2 Tablespoons lemon juice
1 1/2 cups powdered sugar
A few drops yellow food coloring
In a large bowl, beat the marshmallow crème and butter until well mixed. Add the lemon zest and the lemon juice. Mix. Beat in the powdered sugar until light and fluffy (about 2 minutes). Stir in the food coloring.

Hey! Look at this! I'm starting to look like a "real" food blogger.

Lemon Apricot Chicken

This is so delicious! The glaze is just the right touch. I love using egg whites and heart smart Bisquick to add flavor and crunch without all the fat and calories.

Makes: 3 servings
Chicken
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (4 ounces each)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup sugar free apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.
In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder.
Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir.
Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Weight Watchers 5 points per serving.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Lemon Pineapple Salad

Rebecca and Dalene, this is for you. This is the salad I had at Colton's birthday party. It's very easy and tastes wonderful.

1 box instant sugar free vanilla pudding
1 can crushed pineapple; well drained
1 8 oz container Fat Free Cool Whip
1 box sugar free lemon Jello

Dissolve Jell-O in 1 cup boiling water. Add 5 ice cubes
to a cup and fill with cold water; add to Jell-O.
Stir until melted. Set aside in refrigerator so it
sets a little bit (about 5 or 10 minutes).
With electric mixer, beat dry instant pudding mix into
Jell-O, beating until pudding is well mixed. Let stand
for 15 minutes in refrigerator. Fold in thawed
cool whip and pineapple.
Makes 4 one cup servings. 1 point per serving.

I drain the pineapple in my colander and press it with a rubber spatula so that it is very well drained.

Delicate Lemon Tea Cookies

These cookies are small, but oh, so delicious. They are truly addicting. Make sure you have plenty of people around to help you eat them; or you will certainly be tempted to eat them all yourself.

Cookies
2 cups butter, room temperature
2/3 cup powdered sugar
Zest from 1 lemon
1/2 teaspoon vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (this is NOT a typo)

Preheat oven to 350 degrees. Beat butter until creamy. (Use a mixer.) Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. (Do not under beat.) In a separate bowl mix flour and cornstarch; then add to butter mixture and beat until well combined. Do NOT refrigerate.
Roll by hand into 1-inch balls or use a well-packed scoop, placing cookies about 1 1/2 inch apart on ungreased cookie sheets. Pack well to prevent cookies from being too crumbly.
Bake 14 minutes until bottom edges are light brown. Cool completely on wire racks before frosting with lemon glaze.
Makes about 5 dozen small delicate cookies.

Lemon Glaze
4 Tablespoons butter, room temperature
Zest from 1 lemon
Juice from 2 lemons, about 1/3 cup
2 1/2 cups powdered sugar

In a medium bowl combine butter, zest, juice, and sugar. Stir until well mixed. Add a bit more sugar or a bit of water if necessary for proper consistency.
Place a piece of wax paper beneath the wire racks where the cookies have been cooling. Drizzle glaze over cookies.

Lemon Frozen Yogurt

Fat free frozen yogurt. YUM! This stuff is a delicious treat and guilt free!

1 carton (32 oz) plain yogurt (I use fat free)
1 2/3 cups sugar (I use Splenda – only about 1 1/3 cup)
1/3 cup lemon juice (I just use all the juice from the lemon)
1 Tablespoon grated lemon peel (I just use the whole lemon)
4 drops yellow food coloring, optional

In a mixing bowl, combine the yogurt, sugar, lemon juice, and peel. Mix well. Stir in food coloring if desired. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Allow to ripen or firm up in the refrigerator/ freezer for at least 2-4 hours before serving. (I don’t let it ripen. I like it fresh.)

Yield 5 cups
Points = whatever the yogurt is if you use Splenda.

Lemon Meringue Pie

Lemon meringue is my favorite kind of pie. And I'm kind of a snob about it. I don't want jello pie filling. I want good pie filling. This is my favorite. I've been using it for over 30 years.

Makes 1 pie

1/3 cup cornstarch*
2 tsp lemon zest
1 ¼ cup sugar
1/3 to ½ cup lemon juice (I use ½)
Dash of salt
1 baked 9 inch pie shell
1 ½ cups hot water
3 egg whites
3 egg yolks, slightly beaten
6 TBS sugar
1 TBS butter or margarine

Combine cornstarch, 1 ¼ cup sugar, and the salt in a saucepan. Gradually stir in hot water. Bring to a boil over high heat.
Reduce heat and cook until thick and clear—about 10 minutes. Remove from heat.
Mix with egg yolks. Bring to a boil. Stirring constantly.
Reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in butter and lemon zest. Gradually add lemon juice. Mix well.
Cool 5 minutes. Pour into pie shell.
Make meringue with 3 egg whites and 6 TBS sugar, by beating egg whites until stiff then add sugar and mix. Pour onto pie, making sure it touches crust on all sides. Brown in the oven.
Cool. Keep in the refrigerator.

*or use ½ cup sifted flour

Lemon Tiny Tarts

1 package sugar free cook and serve vanilla pudding mix
1 package sugar free lemon gelatin
2 1/3 cups water
1/3 cup lemon juice
zest from 1 lemon
24 tiny phyllo tart crusts (Such as Athena)
Fat free cool whip

In a small saucepan, combine pudding mix and gelatin. Add water, lemon juice, and zest; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.
Remove from the heat; cool slightly. Spoon into crusts. Cover and refrigerate for 3 hours or until set. Spread with whipped topping.

Makes 24. 2 tarts per serving equals 1 point per serving.

I love lemon pie. It's my favorite. But it has a lot of calories. This is a great substitute. It tastes like lemon pie, but has way fewer calories and is portioned out in small portions which satisfy my desire for lemon pie, but are not so large and are easily managed.