Type what you have

Ingredients

• ✓ lemon juice
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites in a glass or metal bowl with an electric mixer until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: egg whites should hold sharp peaks.
3. 3 Drop meringue mixture by heaping teaspoonfuls onto a baking sheet, making little peaked mounds.
4. 4 Bake in the preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

By John Pacheco

Ingredients

• ✓ lemon juice
• sugar
• egg
• butter
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.
3. 3 Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
4. 4 Pour into small sterile jars.

By CATSEO

Ingredients

• ✓ lemon juice
• pie crust
• golden syrup
• heavy cream
• bread crumb
• lemon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
2. 2 Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
3. 3 Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

By OCEANVIXEN79

Ingredients

• ✓ lemon juice
• raspberry
• white sugar
• cornstarch
• water
• vanilla extract

Instructions

1. 1 Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
2. 2 Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
3. 3 Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.

By cgalaise

Ingredients

• ✓ lemon juice
• plum
• gelatin
• water
• white sugar
• evaporated milk
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

• ✓ lemon juice
• heavy cream
• white sugar
• white wine
• lemon zest
• nutmeg
• lemon
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ lemon juice
• egg yolk
• sugar
• all-purpose flour
• salt
• skim milk
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk egg yolks together in a small bowl until well combined. Whisk sugar, flour, and salt in a large bowl; stir in yolks, milk, lemon zest, and lemon juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; fold into lemon-flour mixture. Pour into a 1-quart baking dish.
4. 4 Set the baking dish in a baking pan; add enough hot water to come about 1 inch up the sides of the dish.
5. 5 Bake in the preheated oven until set in the center, about 50 minutes. Serve warm or cold.

By syl

Ingredients

• ✓ lemon juice
• almond
• cinnamon
• lemon zest
• egg white
• salt
• confectioners' sugar

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ lemon juice
• egg
• sugar
• all-purpose flour
• all-purpose flour
• sour cream
• sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
4. 4 Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
5. 5 Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

By Oleshka

Ingredients

• ✓ lemon juice
• strawberry
• sugar
• white sugar
• heavy cream
• vanilla extract
• strawberry
• sugar

Instructions

1. 1 Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
2. 2 Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
3. 3 Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
4. 4 While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
5. 5 Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
6. 6 Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
7. 7 When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

By John Mitzewich

Ingredients

• ✓ lemon juice
• butter
• bread crumb
• egg
• white sugar
• almond
• cinnamon
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• ✓ lemon juice
• butter
• sugar
• egg
• rum
• all-purpose flour
• cornstarch
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
4. 4 While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

By MISS ALIX

Ingredients

• ✓ lemon juice
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• lemon
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
2. 2 Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
3. 3 Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
4. 4 Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
5. 5 Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

By geneviever

Ingredients

• ✓ lemon juice
• all-purpose flour
• butter
• butter
• sugar
• egg
• confectioners' sugar
• raspberry syrup

Instructions

1. 1 Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
3. 3 Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
5. 5 Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.

By Lena

Ingredients

• ✓ lemon juice
• farmer cheese
• cream cheese
• butter
• egg yolk
• white sugar
• vanilla extract
• lemon zest
• orange zest

Instructions

1. 1 Combine farmer's cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until smooth.
2. 2 Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. Spoon paska mixture into the cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. Chill until firm, 8 to 24 hours.
3. 3 Remove the weighted plate and unfold the cheesecloth ends. Use the cheesecloth ends to lift the paska out. Invert onto a plate and peel away the cheesecloth.

By Tania Mychajlyshyn- D'Avignon

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• egg
• white sugar
• lemon zest
• carrot
• almond
• all-purpose flour
• baking powder
• salt
• confectioners' sugar

Instructions

1. 1 Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. 2 Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. 3 Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. 4 Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. 5 This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

By CORWYNN DARKHOLME

Ingredients

• ✓ lemon juice
• confectioners sugar
• almond
• almond
• baking powder
• egg white
• egg white
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine 4 ⅓ cups confectioners' sugar, ground almonds, and baking powder in a large bowl; stir in 3 egg whites, one at a time, to form a firm dough. Knead dough for 2 minutes until it holds together and doesn't fall apart easily.
3. 3 Roll dough into 18 ropes, the thickness of your index finger, making each rope a little longer than the next. Shape each rope into a ring; arrange rings on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes, watching smaller rings carefully, as they may finish baking before the larger ones. Cool rings completely on baking sheets.
5. 5 Whisk 1 egg white in a glass, metal, or ceramic bowl until foamy; gradually whisk in 2 cups confectioners' sugar, a little at a time, until thickened; stir in lemon juice and vanilla extract. Pour icing into a piping bag fitted with a small tip.
6. 6 Pipe a thin ring of icing onto the base of the largest ring and adhere it to a serving plate. Pipe icing in a zig-zag pattern over the ring. Stack remaining cake rings on top, from largest to smallest, piping icing in a zig-zag pattern between each ring. Set cake aside to allow icing to set before serving.

By cam1988

Ingredients

• ✓ lemon juice
• pie crust
• granny smith apple
• white sugar
• all-purpose flour
• cinnamon
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange pastry in the bottom of a 9-inch pie pan. Place apples in crust.
3. 3 Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; pour over apples in crust. Sprinkle lemon juice on top.
4. 4 To make the crumble topping: Place 1/2 cup sugar and 1/2 cup flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples.
5. 5 Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
6. 6 Bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack.
7. 7 Serve warm, or at room temperature.

By Barbara Caple

Ingredients

• ✓ lemon juice
• butter
• butter
• confectioners' sugar
• white sugar
• lemon zest
• vanilla extract
• polenta
• all-purpose flour

Instructions

1. 1 Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
2. 2 Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
3. 3 Refrigerate dough logs until firm, about 1 hour.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
5. 5 Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
6. 6 Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

By SummersMummy

Ingredients

• ✓ lemon juice
• egg
• water
• cream cheese
• white sugar
• puff pastry
• dark cherry
• black walnut
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 For the strudel, mix egg and water together in a bowl. Set aside.
3. 3 Beat cream cheese, sugar, and lemon juice together in another bowl with an electric mixer until smooth and fluffy.
4. 4 Roll each pastry sheet into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border at the top and bottom. Top each cream cheese layer with 1/2 of the cherries and 1/2 of the walnuts.
5. 5 Fold opposite long ends of each pastry sheet over filling, brushing edges with reserved egg mixture to seal. Tuck short ends underneath, and place seam-side down on a baking sheet. Make several diagonal cuts over strudels to vent filling. Brush the tops of strudels with egg wash.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
7. 7 For the glaze, whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired thickness. Drizzle over strudels.

By Plain ole Bob

Ingredients

• ✓ lemon juice
• butter
• butter
• white sugar
• vanilla sugar
• egg
• all-purpose flour
• baking powder
• confectioners' sugar
• food coloring
• candy sprinkle

Instructions

1. 1 Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
2. 2 Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
5. 5 Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
6. 6 Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
7. 7 Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.

By Barbara Sauermann

Ingredients

• ✓ lemon juice
• pie crust
• raspberry jam
• butter
• white sugar
• white sugar
• egg
• almond extract
• lemon zest
• almond
• almond
• confectioners sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
2. 2 Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
3. 3 Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
4. 4 Spread raspberry jam evenly over the cooled pastry.
5. 5 Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
6. 6 Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

By cookingismylife

Ingredients

• ✓ lemon juice
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• quark
• vanilla pudding mix
• oil
• vanilla sugar
• milk
• egg yolk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Beat 1/2 cup white sugar and butter together in a medium bowl until smooth. Stir in 1 egg, then stir in flour and baking powder; knead into a dough. Press into the bottom and up sides of the prepared pan.
3. 3 Combine quark, remaining 3/4 cup white sugar, pudding mix, oil, and 1 packet vanilla sugar in a large bowl until smooth. Stir in milk, remaining 1 egg, egg yolks, and lemon juice; pour into the crust.
4. 4 Bake in preheated oven until filling no longer moves when you shake the pan, about 1 hour.

By TxCin2

Ingredients

• ✓ lemon juice
• ✓ lemon juice
• all-purpose flour
• cake flour
• sugar
• salt
• butter
• shortening
• sour cream
• granny smith apple
• white sugar
• all-purpose flour
• nutmeg
• egg

Instructions

1. 1 To make the crust: Combine flours, sugar, and salt in a large bowl. Cut in butter and shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs. Mix in sour cream and lemon juice until dough comes together; some lumps are okay. Divide dough in half and shape into 2 disks. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
3. 3 Roll 1 dough disk out to fit the prepared 9-inch pie dish. Roll out remaining dough disk for top crust; set aside.
4. 4 To make the filling: Place apples into crust in the pie dish. Stir together sugar, flour, and nutmeg in a small bowl; sprinkle over apples. Drizzle with lemon juice.
5. 5 Brush outer edge of bottom crust with beaten egg. Cover with top crust; trim and crimp edges together. Brush top with beaten egg and cut 4 steam vents.
6. 6 Bake in the preheated oven until golden brown, about 45 minutes. Allow pie to completely cool before serving.

By BRIANGREEN

Ingredients

• ✓ lemon juice
• butter
• confectioners' sugar
• egg
• almond extract
• salt
• almond
• all-purpose flour
• prune
• water
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Ingredients

• ✓ lemon juice
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• lemon extract
• butter
• sugar
• corn syrup
• heavy cream

Instructions

1. 1 Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
2. 2 In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
3. 3 Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
4. 4 To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

By Peggy McCormack

Ingredients

• ✓ lemon juice
• egg
• water
• white sugar
• vanilla extract
• cake flour
• baking powder
• salt
• heavy cream
• water
• gelatin
• greek yogurt
• sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
2. 2 Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
3. 3 Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
4. 4 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
5. 5 Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
6. 6 Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
7. 7 Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
8. 8 Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
9. 9 Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
10. 10 Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
11. 11 Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
12. 12 Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
13. 13 Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

By nch

Ingredients

• ✓ lemon juice
• butter
• egg
• sugar
• carrot
• almond
• lemon
• all-purpose flour
• baking powder
• salt
• marzipan
• green gel food coloring
• orange gel food coloring
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. 2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
3. 3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
7. 7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena

Ingredients

• ✓ lemon juice
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• red food coloring
• apricot preserves
• almond
• confectioners' sugar
• egg
• almond extract

Instructions

1. 1 Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. 2 Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. 3 Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. 4 Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. 5 To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
6. 6 Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

By Carol

Ingredients

• ✓ lemon juice
• brown sugar
• honey
• molasses
• egg
• all-purpose flour
• nutmeg
• cinnamon
• clove
• allspice
• baking soda
• almond
• candied mixed fruit peel
• egg white
• lemon zest
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
8. 8 Brush glaze over cookies while they are still warm.
9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000