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Lemon Biscotti
Quick to prepare, these follow the classic pattern for biscotti. The dough is first baked as a log, then it is sliced and baked again for a crisp result.
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Lemon Custard Cake
A moist lemon cake sits atop a delicate custard. Setting an 8 inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. This is excellent served warm straight from the oven or cold.
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Lemony Lemon Cake
This is the first cake that my great-granddaughter ever learned to make when she was eight years old. This was a favorite recipe of her great great-grandmother, and it is a staple dessert in our family. You may substitute lemon instant pudding for the lemon gelatin. The melted butter is a later addition made by Linda. It makes the glaze even better! The zested lemon can be omitted from the topping, if desired. This is an older recipe calling for an 18.25 ounce box of cake mix. These cake mixes have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry…
