Lemon Yum Yum Recipes

GRANNY'S LEMON YUM YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine the flour and pecans in a mixing bowl. Mix in the softened butter until the mixture is evenly moistened and no clumps of butter remain. Press the crust evenly over the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool completely.
• Beat the cream cheese and confectioners' sugar in a bowl until light and fluffy. Fold in 1 1/2 cups of the whipped topping, then spread the mixture over the cooled crust. Chill in the refrigerator.
• Stir the sugar, cornstarch, and salt together in a saucepan along with enough water to make a paste. Stir in the eggs until smooth, then add the remaining water, vinegar, and lemon juice. Cook and stir over medium-low heat until thick and smooth, about 10 minutes. Remove from the heat and stir in 1 tablespoon of butter and the lemon extract. Chill the mixture until cold.
• Spread the cold lemon mixture evenly over the cream cheese layer. Top with the remaining whipped topping.

LEMON YUM YUM

Steps:

• 1. Preheat oven to 325º. In a medium bowl, combine flour, margarine, and 2/3 cup chopped walnuts until well mixed. Press mixture into 9x13" baking pan. Bake for 25 minutes until lightly browned. Be sure to watch closely so it does not get too brown. Allow crust to cool
• 2. Beat softened cream cheese until smooth. Add powdered sugar and half of whipped topping; spread mixture over baked and cooled crust.
• 3. Mix pudding with milk; pour over cream cheese layer. Top with remaining whipped topping; sprinkle with nuts to garnish.

YUM YUMS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• To make Crust: Mix together first three ingredients and pack into the bottom of an 8 x 8 inch pan. Dot with strawberry jam.
• To make Topping: Beat together the rest of the ingredients and pour over the crust.
• Bake till firm for 30-35 minutes.

LEMON CHICKEN SOUP WITH ORZO

Steps:

• Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
• Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
• Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - slowly, slowly, slowly, stirring constantly, until smooth and creamy.
• Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

LEMON YUM YUM CAKE

Steps:

• Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
• Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
• Cool until warm; fold in the pineapple.
• Spread over the cake.
• Mix topping ingredients together.
• Beat to soft peaks.Spread over pineapple mixture.
• . Refrigerate till serving time.

5 INGREDIENT LEMON CHICKEN WITH ASPARAGUS

Steps:

• Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
• Add the chopped asparagus to the pan. Sauté for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promotes browning.) Remove the lemons from the pan and set aside.
• Layer all the ingredients back into the skillet - asparagus, chicken, and lemon slices on top.