Summer Recipes- Lemon & Lime

By Miriam Rossow, Communications Coordinator
This is the third post in our Summer Recipes series for desserts. Each blog has featured a different item. The first week we featured ice cream and last week for the 4th we featured berries. This week we will be featuring desserts with lemon and lime!  Enjoy and share pictures of your desserts in the comments or on our FB page.

Lemon-aide or Lime-aide just screams summer from lemon-aide stands to a refreshing popsicle. The tangy and tart flavor along with a little bit of sweet is so refreshing on a hot summer day! This week we will be hot with temperatures in the 90's all week! Enjoy a new recipe as you enjoy the sun and summer with friends and family! 

These recipes were taken from the Christ Our Savior cookbook, Let These Gifts to us be Blessed, published in 2010 through Morris Press Cookbooks for the Women of the Word group.

Easy Lemon Pie

submitted by Pat Koch & Bobbie Lucier and found on page 314

Ingredients

1 16-oz. ctn. Cool Whip
1 lg. can Eagle Brand Sweetened Condensed Milk
1 pkg. unsweetened lemon Kool-Aid
1 graham cracker crust

Directions

Mix Cool Whip and Eagle Brand milk together well. Add package of lemon Kool-Aid. Mix. Pour into prepared pie crust. Chill overnight. 

Easy Key Lime Pie

submitted by Dorothy Barnier and found on page 349 (called Quick Key Lime Pie in the cookbook)

Ingredients

2 6-oz. ctn. Yoplait lime yogurt
1 3-oz. pkg. lime Jell-O
1 8-oz. ctn. Cool Whip
1 9-oz. graham cracker crust

Directions

Combine yogurt, dry Jell-O, and Cool Whip. Mix and pour into crust. Refrigerate 4 hrs, or freeze. Remove from freezer 5 minutes before serving. May return unused portion to freezer for later use. Keeps well. 

Lemon Dessert Squares

submitted by Jean Rice and Trudy Buelow and found on page 332 

Ingredients

1 c. flour
1/2 c. nuts
1/2 c. margarine, softened
2 T. granulated sugar
1 8-oz. pkg. cream cheese
1 c. powdered sugar
1 8-oz. ctn. Cool Whip, thawed
2 pkgs. instant lemon pudding
3 c. milk
1/2 c. nuts, chopped (optional)
cooking spray

Directions

Heat oven to 325 degrees. Spray the bottom of a 9" x 13" glass pan with cooking spray. Mix together the flour, ground nuts, margarine, and granulated sugar. Press into the bottom of the pan. Bake for 15 minutes, Cool. Blend together cream cheese, powdered sugar and 1/2 Cool Whip until smooth. Spread cream cheese mixture on the crust. Chill for 15 minutes. Beat the lemon pudding and milk for 2 minutes on slow speed. Spread lemon pudding on the cream cheese mixture. Spoon the rest of the Cool Whip on top of the lemon pudding. Sprinkle with chopped nuts if desired. Keep refrigerated. 

Lemon Fluff

submitted by Eileen Wilhelmsen and found on page 333

Ingredients

1 14.5-oz.  can evaporated milk
1 4-oz. pkg. lemon Jell-O
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs or graham cracker crumbs
Cherries for garnish

Directions

Chill milk until icy cold. Dissolve Jell-O in hot water. Chill until partially set. Whip Jell-O until light and fluffy. Add lemon juice and sugar. Whip chilled milk until stiff and fold in gelatin mixture. Line bottom of 9" x 13" pan with almost all the cookie crumbs. Pour gelatin mixture over the crumbs. Top with a few remaining crumbs. Chill until firm. Cut in squares. Top with a cherry. 

Lime Kiwi Cloud with Strawberry Sauce

submitted by Laura Fognini and found on page 334

Ingredients

1 lg. angel food cake, cut into 1" cubes (about 12 cups)
2 6-oz ctn. vanilla yogurt
2 tsp. grated lime peel
1/2 c. lime juice
1 8-oz. ctn. frozen light whipped topping, thawed
6 kiwi fruit, peeled, sliced or diced
2 10-oz. pkg. frozen strawberries in syrup, thawed
2 tsp. cornstarch

Directions

Arrange half of cake cubes in ungreased 9" x 13" (3 quart) baking dish. In a large bowl, combine yogurt, lime peel and lime juice; blend well. Fold in whipped topping. Spoon half of mixture over cake cubes in dish; press down to smooth layer. Arrange sliced kiwi fruit over mixture. Repeat cake and yogurt layers; press down. Lightly cover; refrigerate several hours or until set. Meanwhile, drain strawberries, reserving liquid in medium saucepan. Stir in cornstarch; blend well. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool. Stir in strawberries. Refrigerate until chilled. To serve, cut into squares, place on individual dessert plates. Spoon strawberry sauce over top. Store in refrigerator. Yields: 15 servings

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