Lemon Poppy Seed Cake
Lemon Meringue Pie
Lemon Sawdust Pudding
1 box lemon cake mix 1 small box vanilla instant pudding mix (dry) ¾ cup canola oil 4 medium eggs, beaten ¾ cup cool water 4 tablespoons poppy seeds
Pie crust (makes crust for two 9-inch pie pans): 3 cups flour 1½ cups shortening Pinch of salt
2 cans Carnation milk 6 lemons (strain juice) 3 cups sugar 1 box graham cracker crumbs
For glaze: 1 16-ounce box powdered sugar, sifted Juice of 1 lemon ½ teaspoon lemon zest Preheat oven to 325 degrees. Oil and lightly flour a Bundt tube pan. In a large bowl, combine cake mix and pudding mix. Stir in oil, eggs and water. Beat with electric mixer 2 minutes. Fold in poppy seeds, 1 tablespoon at a time. Bake until toothpick comes out clean. Cool for 15 minutes. In a bowl, stir lemon juice into powdered sugar a little at the time until it becomes the thickness of a drizzle. Drizzle over cake, covering the top, with some running down the sides. Sprinkle zest lightly over top. Barbara Frasier Sand Mountain EC
Lemon Chess Pie 4 eggs 1¼ cups sugar ¼ cup butter, melted 1 tablespoon self-rising flour 1 tablespoon self-rising cornmeal ¼ cup milk 2 tablespoons grated lemon zest ¼ cup lemon juice 1 9-inch pie crust In large bowl mix eggs, sugar and butter. Add remaining ingredients and pour into unbaked pie crust. Bake 35-40 minutes at 350 degrees or until center is set. Pauline Lowery Pioneer EC
Mix above ingredients together and set aside. ½ cup milk 1 tablespoon vinegar Mix above ingredients together and add to the dry mixture. Divide crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven. Filling: 11/3 cups sugar 6 tablespoons cornstarch 3-4 lemons, depending on size Pinch of salt 1¼ cups boiling water 3 extra large eggs, separated 1/3 cup lemon juice 2 tablespoons butter 3 teaspoons lemon zest 1 9-inch pie crust For the meringue: 1 small jar of marshmallow crème Pinch of salt Grate lemon rind and set aside. Cut lemons in half and squeeze juice into separate container. Combine sugar, cornstarch and salt in saucepan. Gradually add boiling water. Bring to a boil, stirring constantly. Continue cooking for 1 minute or until mixture is clear and thickened. Stir small amount of hot mixture into beaten egg yolks. Return this mixture to hot mixture in pan and cook over medium heat for 3 minutes, stirring constantly. Stir in lemon juice, butter and lemon zest. Pour into pie crust. Beat egg whites and salt until soft peaks form. Gradually add marshmallow crème, beating until stiff peaks form. Spread over filling, sealing to edge of crust. Bake in oven at 350 degrees for 12-15 minutes or until lightly browned.
Chill milk in freezer about 30 minutes, then whip until stiff. Add sugar and beat until dissolved. Add lemon juice and whip until mixed completely. Fill bottom of bowl with graham cracker crumbs. Put a layer of whipped mixture, then more crumbs, then whipped mixture, repeating until used up. Chill or freeze in freezer until ready to serve (best served frozen). Beverly Armstrong Joe Wheeler EMC
Lemon Herbed Salmon 2 salmon fillets 1 lemon, sliced Fresh rosemary Fresh sage leaves Olive oil Lightly grease baking sheet with olive oil. Top salmon fillets with lemon slices, followed by the fresh herbs. Bake at 350 degrees for 15-20 minutes or until done. Robbie Sue Vantrease Cullman EC
Lemon Tartar Sauce 1 lemon 1 cup mayonnaise 4 kosher dill pickles 1/8 cup dill pickle juice Pinch of smoked paprika Pinch of salt 1 tablespoon fresh ground pepper In a bowl mix the chopped pickles, mayo, salt and smoked paprika. Squeeze half of the lemon and the pickle juice and add to the mixture. Stir as you add the fresh ground pepper. Refrigerate. Kirk Vantrease Cullman EC
H. Gene Klocke Dixie EC 48 MARCH 2017
www.alabamaliving.coop