#creamylemon

[equestria-faily]

This simple microwave lemon fudge is a sweet and sour treat that lemon lovers will love. You can make it quickly, and it tastes great with a hint of creaminess from the white chocolate and lemon.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon lemon extract. Zest of 1 lemon. Yellow food coloring optional. 1 cup lemon-flavored candy melts optional, for decoration.

Instructions: Cover a square 8x8 inch 20x20 cm baking dish with parchment paper, leaving extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and unsalted butter in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until the chocolate and butter are completely melted and the mixture is smooth. Add the lemon zest and lemon extract and mix well. You can get the lemony color you want by adding a few drops of yellow food coloring. Pour the fudge mix into the baking dish that has been prepared and spread it out evenly. If you want to decorate with lemon-flavored candy melts, melt them in the microwave as directed on the package and then drizzle them over the fudge. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the dish. Make squares out of it. Enjoy your lemon fudge that you made in the microwave!

Prep Time: 10 minutes

Cook Time: 2 minutes

Kazuaki Tsuchiya

[letnoorshine]

These creamy vegan lemon bars are a delightful combination of tangy lemon flavor and rich creamy texture, all nestled atop a nutty almond flour crust.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup lemon juice. Zest of 2 lemons. 1/3 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. 1 1/2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Melted coconut oil, maple syrup, and a pinch of salt should all be put into a food processor. Pulse until a dough starts to form. Put the dough in the bottom of a baking dish that has been lined with parchment paper. For 12 to 15 minutes, or until the crust is just beginning to turn golden. Take it out of the oven and let it cool down. Put soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a blender. Blend until smooth. Mix until it's creamy and smooth. If the crust is cool, pour the lemon filling on top of it. Use a spatula to make the top smooth. Put it in the fridge for at least four hours, or until it sets. Cut into bars and serve cold after it's set. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

st. james

[academyofdespair]

Lemon Pie Popsicles bring the delightful taste of lemon pie in a fun, frozen treat that kids adore. Creamy lemon filling with a graham cracker crust, these popsicles are perfect for hot summer days or any time you crave a refreshing dessert.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup melted butter. 1/4 cup sugar. 1 cup lemon curd. 1 cup Greek yogurt. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup lemon zest.

Instructions: Put graham cracker crumbs, melted butter, and sugar in a bowl and mix them together well. Put about a third of the mixture into each popsicle mold and press it down. With a whisk, mix the heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon curd in a different bowl. Fill up every popsicle mold all the way to the top with the lemon mixture. Put the sticks into the molds and freeze them for at least 4 hours, or until they are firm. Take the popsicles out of the molds and enjoy once they are frozen.

[nogarlicnoonions]

“Creamy Lemon Fusilli” . #pasta #fusilli #creamylemon #arugula #lemonzest #fusillipasta https://www.instagram.com/p/CAYGJK3hlFZ/?igshid=oi7s5lzwwi98