1 package of refrigerated Pillsbury crescent rolls
1/3 cup of good quality lemon curd
6 tablespoons turbinado (coarse) sugar (you can just sprinkle on regular sugar if you don't have this)
milk to brush tops of rolls
ground cardamom to dust 
confectioner's sugar to finish
sprinkle of sesame seeds for a little crunch (optional)

Preheat your oven to 375 degrees. Line a baking tray with baking parchment.   Lightly spray the paperwith nonstick spray.  Set aside.

Unroll the crescent rolls and separate them at perforations. Place one portion of lemon curd at the wide end of each roll.  Gently spread it down about half way the length of the dough towards the point, being careful to not spread the curd all the way to the edge. 

Roll up, starting at the wide end towards the small point, totally encasing the lemon curd.   Twist each end into a crescent shape.  Then pinch one end closed and place each on the prepared baking sheet, narrow pointed side down.  Brush each with some milk. 

Sprinkle with the coarse turbinado sugar and dust lightly with ground cardamom if desired.

Add a few sesame seeds and serve...

Bake for 10 to 15 minutes, until golden brown.  Remove from the oven.   Serve warm and dusted with confectioners sugar.  

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#lemon #croissants #lemoncrescentrolls #pillsbury #pillsburycrescentrolls #brunch #homemade #jancooksrealfood #jancancook #janspicx #yummy #foodie #yummydessert

Ingredients:

1 pkg. White Cake Mix, plus ingredients to prepare
1 pkg. Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter

Directions:

Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes.  A 10 inch cheesecake pan will also work. Cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.  And finally, a dusting of powdered sugar just finishes it off...

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)

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#lemon #lemoncake #lemoncreamcake #olivegarden #olivegardenlemoncreamcake #yummy #foodie #homemade #easterdessert #jancooksrealfood #jancancook #janspicx

This lemon pie in a jar is an easy no-bake dessert that won't cost you a lot of calories.  I make it with crushed graham crackers, but you can also make it by putting a vanilla wafer in the bottom of the jar and layering pudding and then another vanilla wafer in the middle.

Ingredients

2 cup nonfat Greek yogurt
1 package fat free, sugar free lemon pudding mix
1 tablespoon lemon juice
1 cup crushed graham crackers or 8 reduced fat vanilla wafers
6 tablespoons whipped cream or Cool Whip

6 small sauce jars

Steps

In a medium bowl, beat the nonfat Greek yogurt with a hand mixer until stiff peaks form.

Add the lemon pudding mix and lemon juice and beat to combine.

Prepare the jars by placing crushed graham crackers or a vanilla wafer in the bottom of each jar. Top with 1/3 cup yogurt mixture and one tablespoon whipped cream or Cool Whip.

Crush remaining graham crackers or two vanilla wafers and top each lemon pie with cookie crumbles.

Makes 6 jars

#puddinginajar #lemonpuddinginajar #pieinajar #lemonpie #ww #weightwatchers #jancooks #jancooksrealfood #janspicx #yummy #yummyfood #homemade #lowcalorie #dietdessert

1 (large) bottle white wine, I prefer Pinot Grigio, just use your favorite
1 ( 12 ounce) can  frozen lemonade
1 cup Triple Sec
1 cup simple syrup
1 large can pineapple tidbits with juice1 orange, halved and sliced thin
1 lemon, halved and thinly sliced
6, 8, 10 strawberries, sliced, you decide how many
1 can lemon-lime soda  (7-up, Sprite, Sierra Mist or Ginger Ale works, too)
Whole strawberries, or lemon or orange slices, for garnish
Maraschino cherries, for garnish, drain and path them dry so they don't turn the sangria pink

Steps

Directions

These are such a fun cookie to make and they they are infused with fresh, bright, lively lemon flavor.  Heart be still 💛  No wonder these are award winning cookies.  A cup of afternoon tea and a few of these cookies and your mood will instantly be as bright as the flavors in these delicious morsels of puckery, lemony goodness.  Try them, you will see what I mean...

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
Scant 1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Steps

Preheat oven to 350 degrees. Prepare baking sheets by covering with parchment paper, using a Silopat or spray baking sheets with non-stick cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy. Mix in vanilla, egg, lemon zest, and juice. Scrape sides and mix again.

Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Refrigerate dough for one hour.

Pour powdered sugar onto a large plate, then roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 5 minutes before transferring to cooling rack.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 

Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

I make so many recipes with lemons that I always have a bottle of Minute Maid Frozen Lemon Juice in my fridge or freezer, sometimes multiple bottles, just because...  I don't always have fresh lemons and this works just as well and you don't have to squeeze.  Don't confuse this frozen lemon juice with frozen lemonade, two different products.

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 Tablespoon fresh lemon juice
3 tablespoons lemon zest, you never can get too much lemon zest 
1 cup unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract

Glaze:

1 cup powdered sugar
2 Tablespoons fresh lemon juice

Directions:

Combine flour, baking powder, and salt in a small bowl. Whisk together and set aside.

In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, this releases the oil in the lemon and makes the cookies more fragrant.

With electric mixer, beat butter and sugar and lemon mixture together until light and fluffy. Beat in egg, lemon juice and vanilla extract. Mix until smooth.

Slowly beat in flour mixture on low speed until blended. Either roll cookies in a ball or drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

In a medium bowl, whisk together powdered sugar and lemon juice. Take a spoon and drizzle each cookie with the glaze, or you can turn the cookies upside down and dip in the glaze.

Note:  I take a baking sheet, put a rack on it to let glazed cookie sit on until the glaze sets.  This prevents messy cleanup in case some of the glaze runs off of the cookies.

Ingredients

2 salmon filets
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1 tsp. lemon pepper
3/4 cup seasoned bread crumbs, or you can use Panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green
2 teaspoons lemon zest
2 tablespoons dried dill
1/4 teaspoon dried thyme leaves

Steps

Heat oven to 375°F. Spray shallow baking pan with cooking spray. 

Melt butter and whisk in lemon juice.

Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter lemon mixture. Sprinkle with salt.

Mix crumbs, cheese, onions, lemon zest, dill and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.  

Optional:  Finish with a drizzle of fresh lemon juice and serve over a bed of wilted spinach
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#salmon #lemon #dillsauce #yummy #yummyfood #healthyfood #healthy #foodie #jancooksrealfood #jancancook #janspicx #delicious #sushi #seafood #fishing #instafood