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. 🍋
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 #lemon #lemoncookies #glazedcookies #foodie #yummy #yummyfood #homemade #jancooksrealfood #jancancook #janspicx #minutemaid #minutemaidlemonjuice

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 

FOR THE CRUST

6 ounces saltine crackers (about 1 sleeve or 36 crackers)
⅛ teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup

FOR THE FILLING:

1 can sweetened condensed milk (14-ounce)
4 large egg yolks
¼ cup heavy cream ~ I use Half and Half
1 tablespoon grated lemon zest plus ½ cup juice ( 3 lemons)

FOR THE TOPPING

½ cup heavy cream, chilled
2 teaspoons sugar
½ teaspoon vanilla extract

~ or forget whipping the cream and just use Cool Whip ~

Steps

Preheat your oven to 350 degrees F. Add the saltines and salt to the food processor and pulse until you have coarse crumbs (about 15 pulses). Add the melted butter and corn syrup and pulse until the crumbs are about the size of oatmeal (another 15 pulses).

Add the cracker mixture to a greased 9-inch pie plate. Use the bottom of a dry measuring cup or glass and press the crumbs into an even layer on the bottom and up the sides of the dish.

Place the pie plate on a baking sheet and bake until light golden brown, 17 to 19 minutes.

To make the filling – whisk the sweetened condensed milk, egg yolks, cream, and lemon zest together in a bowl, add the lemon juice and whisk until well combined.

With the pie plate on the baking sheet still, remove it from the oven and pour in the filling (the crust does not need to be cooled) and place it back in the hot oven. Bake until the edges of the pie are set but the center still jiggles, 15 to 17 minutes. Place the pie on a wire rack and let it cool completely. Refrigerate the pie until completely chilled.

For the topping, use a stand mixer fitted with a whisk and whipped the cream, sugar, and vanilla on medium low until foamy (about a minute). Increase the mixer speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread the whipped cream over the top of the pie and serve cold.

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#lemonpie #cracker #crackerpie #northcarolina #northcarolinacrackerpie #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx 

It's not even much of a recipe, it's just a process, an easy process with amazing results.

Pick up a tub of lemon curd and a box of pancake mix at the grocery store, grab some berries and that's all you need.

Here's The Process

Make pancakes using your favorite mix, Krusteaz, Bisquick, Hungry Jack, whatever floats your boat.  If you're really short on time you could thaw frozen pancakes, but that's taking it a bit far, even for me.  Freshly made is always better.  Notice I didn't say "homemade" because that would entail measuring, mixing, folding, all time consuming things that you may not have time for or want to do.

Before you make your pancakes, warm the lemon curd in the microwave, stir it, then make your pancakes and start to assemble, spreading the pancake with lemon curd, then rolling with the seam tucked underneath.  As you build them,  you can put them in a very low temp oven, 225 degrees, on a baking sheet covered with a slightly damp towel to keep warm while filling and rolling the rest of them.  

Now how easy was that. Scatter around a few blueberries and raspberries, sift a bit of powdered sugar on top and if you feel really ambitious and want to knock it out of the ballpark, make a quick raspberry sauce for the top.  Don't forget the ice cream, that's the best part.

Again, this all about easy, just take a big scoop of raspberry jam, thin it out with some hot water until you get the consistency of syrup, put it in a pretty little serving pitcher,  your guests will never know how easy this was and think you went to a lot of trouble to make them a really special breakfast.

Well, it is really special, it just happens to be really easy.  

And shhhhhhh, it's our secret, I'll never tell. 🤫