Better Than Starbucks Lemon Loaf

1½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 eggs, room temp

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 teaspoon lemon extract

⅓ cup lemon juice

½ cup oil

zest of one lemon

Glaze:

1 cup powdered sugar

2 tablespoons whole milk

½ teaspoon lemon extract

 

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt.

In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack. Glaze – whisk to combine

Source:

http://jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html

Lemon Lime Gelato

Makes About 4 Quarts

12 Lemons, Zested
12 - 18 Medium Limes, Zested
2 1/4 cups fresh lemon juice
2 1/4 cups fresh lime juice
6 Tbsp. of Lemon Zest
6 Tbsp. of Lime Zest
4 cups of water
6 to 8 cups of Granulated Sugar (Suit to Your Tangy Preference)
6 cups of heavy cream

Directions:
In a large saucepan, combine 5 Tbsp. of Lemon zest, 5 Tbsp. of Lime zest, the lemon and lime juice, sugar and the water.  Bring to a boil, stirring occasionally.  Allow to simmer for about 4 minutes until the sugar dissolves.  Strain and set aside to cool.

Mix the citrus syrup with the heavy cream.

Transfer into an ice-cream maker and follow manufacturer's directions.  As the mixture begins to firm up, add 1 Tablespoon of Lemon zest and 1 Tablespoon of Lime zest.  Continue churning until the ice cream maker labors.

Turn into medium Tupperware bowls with lids and freeze at least 24 hours.

Enjoy!

Lemon-Raspberry Mousse Squares

What You Need

48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup Ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup Sugar
2 tsp. Lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup Raspberry preserves
1-1/2 cups Fresh fruit

Make It
STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.
Kraft Kitchens TipsSize-WiseCool off with a 1/2-cup serving of this creamy dessert.Variation Prepare as directed, using JELL-O Strawberry Flavor Gelatin and strawberry jam. Garnish with sliced fresh strawberries.

Dessert.com

Lemon Drop Squares

Prep Time: 10 minutes
Other Time: 1 hour 20 minutes
Yield: Makes about 2 dozen
Ingredients
2 1/2 cups all-purpose flour
1 cup butter, cubed
2/3 cup granulated sugar
1/2 cup uncooked quick-cooking oats
1/3 cup firmly packed brown sugar
2 (10-oz.) jars lemon curd

Preparation
1. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Preheat oven to 350°. Beat flour, butter, granulated sugar, oats, and brown sugar with an electric mixer until crumbly and mixture resembles wet sand. Reserve 1 1/4 cups mixture. Press remaining mixture onto bottom of prepared pan.

3. Bake at 350º for 20 to 22 minutes until light golden brown.

4. Meanwhile, microwave both jars of lemon curd at the same time at HIGH 1 minute or until pourable. Spread lemon curd over hot baked crust, and sprinkle with reserved crumb mixture.

5. Bake at 350º for 30 minutes or until bubbly and brown. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into squares.

Southern Living, MARCH 2010

Luscious Lemon Bars

Prep Time: 20 minutes
Other: 1 hour 45 minutes
Yield: Makes about 2 dozen
Ingredients
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.

3. Bake at 350° for 20 to 25 minutes or until lightly browned.

4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.

5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

Note: To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.

Southern Living, MARCH 2010
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Creamy Lemon Pie

1-3/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (6 oz.) frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 1 minute. Add lemonade concentrate; beat an additional minute or until well blended. (Mixture will be thick.) Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Source: www.kraftfoods.com