Lemon Honey Butter Tarts

Submitted by: Caroline Nielsen 
My grandmother used to keep bees, and all of us tried to come up with new ways to use honey. This recipe is my contribution to the effort. I've been making them for about 20 years, with no complaints and lots of rave reviews. 

Photo of: Lemon Butter Cookies

Lemon Butter Cookies

Submitted by: Kathleen Dickerson 
Crisp, lemony cookies. 

Photo of: Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Submitted by: ANELA 
A four layer cake, filled with lemon curd and covered with lemon frosting. 

Photo of: Lemon Chiffon Pudding

Lemon Chiffon Pudding

Submitted by: CHESSETTE 
This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy! 

Lemon Chess Pie II

Submitted by: JJOHN32 
This yummy pie is made with skim milk, but you 'd never know it. It tastes rich, lemony and very sweet. Beaten egg whites are folded into the filling for volume. This lovely old-fashioned pie bakes up golden, and perfectly sets in less than an hour. 

Photo of: Lemon Sponge Pie I

Lemon Sponge Pie I

Submitted by: Kitty 
This is a baked lemon pie made light and airy with lots of fluffy egg whites folded into the lemony and buttery milk batter. The pie is baked for an hour until the filling is set and the top is golden. Serve with a home made blueberry syrup. 

Photo of: Bill Clinton's Lemon Chess Pie

Bill Clinton's Lemon Chess Pie

Submitted by: Carolyn 
Lemon juice and the grated rind of three lemons make this chess pie divine. It 's filling is sweet and gooey, and it cuts like a dream. 

Lemon Curd Tassies

Submitted by: Robin J. 
A wonderful blend of flavors! 

Photo of: Down Under Lemon Tart

Down Under Lemon Tart

Submitted by: ausiemaria 
This is a 'to-die-for' tangy, lemon tart. Family and friends always request it when invited for dinner. 

Lemon Sponge Pie II

Submitted by: shirleyo 
Milk, sugar, lemon juice, butter, egg yolks and a smidgen of lemon rind are stirred together and then combined with beaten egg whites. This light and fluffy filling is then spooned into a pastry shell and baked until golden. 
 
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