Valued Contributor
Posts: 613
Registered: ‎03-11-2010



Deepwater, I think I made this last year. Is the crust Saltines?

Love the pie, served with whipped cream. Plan to make it for Christmas.

Honored Contributor
Posts: 8,267
Registered: ‎03-20-2010

@Ceci wrote:

Pook, thank you!

I've been trying to figure out how to make cut-out cookies for christmas using lemon. Can't find recipes for sugar cookies which are cut-outs!

Do you know if I can skip the extract and just use the lemon juice? Maybe it would dilute the dough too much?

Not sure. I'd really hate to use extract when I have all this juice.


I have made lemon pound cakes and lemon glazes. I'm trying to fit the lemon into holiday recipes.


Thanks so much. I plan to make your recipe tomorrow.

Sure you can skip the extract and just use fresh squeezed.  If the dough seems too sticky (it should be a soft dough) you could just add more flour before rolling it.


Have fun and enjoy!!

Honored Contributor
Posts: 14,778
Registered: ‎02-27-2012



Thank you so very much for posting!  I know I am going to make them as soon as we eat up all the Christmas cookies I made!  LOL


Lemon is just one of my favorites!


Thanks again for taking the time.

Honored Contributor
Posts: 12,791
Registered: ‎03-09-2010

@Ceci wrote:



Deepwater, I think I made this last year. Is the crust Saltines?

Love the pie, served with whipped cream. Plan to make it for Christmas.

I recorded this recipe from an episode of Cook's Country:


6 oz saltines (about 53 crackers)

10 tbsp melted butter

1/4 cup light corn syrup


Pulse crackers in food processor to coarse crumbs, about 15 pulses.  Pulse in butter and corn syrup about 15 more pulses.  Press into sides and bottom of greased pie pan.  Place on baking sheet and bake at 350 degrees until light brown, 17-19 minutes. 


Respected Contributor
Posts: 3,111
Registered: ‎09-30-2010

Re: Favorite lemon recipes

[ Edited ]

@Ceci Yes, I have, and I set my timer to check their progress a couple of minutes before the stated "done" time of 12 minutes to be sure they don't get overdone.  The rims should be darker than the rest of the cookie.


If you don't have an oven thermometer put a couple of sliced ones first on one of the baking sheets you will be using as a test run to see if your oven runs a little on the "hot" side.


I use shiny aluminum sheets, too, that only have one thin flap, i.e., / on the long side of the sheet, so if you are using dark sheets you may want to lower the oven temp by 25 degrees, or bake a few less minutes, since the dark sheets bake things faster.  And it is important to keep your dough chilled and when reusing baking sheets to let them cool off sufficiently so the cookies don't spread.


Edited to add:  I have an electric oven and I don't use the "convection" feature for cookies of any kind, including these.


Good luck with your baking.  I hope you will enjoy these as much as my folks do.  They are the most "lemony" of all the recipes that I have ever tried.



Honored Contributor
Posts: 8,267
Registered: ‎03-20-2010

@Ceci  I just tried this recipe and made it this morning and Wow!!!

 Lemon Cheesecake Bites

12 Vanilla Oreos

1 8oz package cream cheese

6 tlbs sugar

1 large egg

1 1/2 tsp lemon juice

1 tsp lemon extract

zest of one large lemon divided

Pull cookies apart - filling should stick to half of cookie

Plase bare halves in cupcake liner in muffin pan.

In mixing bowl cream cream cheese and sugar - beat until smooth

Add egg, lemon juice and extract and half of lemon zest.

In food processor blend  other half of cookies with icing along with the other half of zest.

Spoon half of cream cheese mix in pan then sprinkle generous amount of crumbs and top with remaining cream cheese.

Bake 350 for 18-20 minutes or until just set.

I went one step further by mixing a vanilla instant pudding with heavy cream instead of milk and lemon zest and lemon juice and topping them with that.