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This refreshing pastry recipe has a custard-like layer and a lemony glaze.
Dietary Fiber: <1g
E X C E L L E N T!!!!! My Belgian husband even came back for seconds......Delish and easy to make.
Crisp, flavorful, light. Its at its best on the day you make it; so have it when company is coming, they'll really appreciate the delicious treat to end their meal. Serve withcoffee or tea, its a great accompaniment. I used 1 cup chopped roasted pecans, worked out very well.
I've tried the original and the almond variation and combined the 2 (almond base / lemon topping) all with success. Quick, easy and tasty. A real crowd pleaser.
The BEST! Not too sweet and very creamy. I added 3/4 tsp. lemon extract to the glaze to kick it up and it complimented it wonderfully. I baked the first rectangle a little too long and the custard wasn't quite as creamy so I suggest watching carefully not to overbake. To make the crust easier, I just put everything in the kitchenaid and blended until it formed a ball. It worked like a charm and created a light, crisp, buttery crust. Reviews from the function I brought it to ranged from "exquisite" to "oh my goodness, these are soooo gooood". A real winner!
I made these for a reception,very easy and wonderful.Not too sweet ,just a light lemon flavor.Wonderful for an afternoon coffee or tea.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1058
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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