Ingredients
100 g butter (plus some for baking)
175 g wheat flour (plus some for baking)
225 g sugar
1 teaspoon vanilla sugar
juice and grated rind of 1 lemon
3 eggs
icing sugar to sprinkle over the cake
Preparation
Cut the butter into cubes and mix it with 150 g flour, 45 g sugar, vanilla sugar and 2 teaspoons lemon zest. Knead the dough to one.

Grease a springform with butter and sprinkle it with flour. Put the dough in the form. Press it well and spread it on the ground. Using a fork a few holes in the dough, put it away at least 15 minutes cool and heat the oven now to 200 ° C. Bake the cake after about 10 minutes.

Meanwhile, make the lemon filling. Beat the eggs lightly and 180 g sugar. Add 25 grams flour, 1 teaspoon lemon zest and 2 tablespoons lemon juice. Pour the filling into the pie and cook for another 10 minutes. The filling in the middle a little liquid, because it is stiff as the pie cools.

Before you serve, the cake is completely cold, so you can cut well. Let the lemon cake a comfortable night in the fridge. Sprinkle icing sugar over and give him any ice cream or lightly beaten

Ingredients
* 2 1/4 cups all-purpose flour
* 1/2 cup confectioners' sugar
* 1 cup butter, softened
* 4 eggs
* 1 1/2 cups white sugar
* 1/2 cup lemon juice
* 1 tablespoon lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
5. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Ingredients

* 3/8 cup butter
* 1/4 cup confectioners' sugar
* 1 cup all-purpose flour
*
* 3 eggs
* 1 cup white sugar
* 1 tablespoon grated lemon zest
* 1/4 cup lemon juice
* 3 tablespoons all-purpose flour
*
* 2 tablespoons confectioners' sugar for dusting

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
3. Bake 12 to 15 minutes, until golden.
4. Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
5. Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

Ingredients

* 6 lemons
* 1 cup white sugar
* 6 cups cold water

Directions

1. Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
2. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

What You Need!
1 lb. lean ground beef
6 RITZ Crackers, finely crushed
1/4 cup KRAFT Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns


1
MIX meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.

2
PLACE, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

3
BAKE 14 min. or until meatballs are done (160ºF). Meanwhile, microwave remaining sauce in microwaveable bowl on HIGH 30 sec. or until heated through; spoon into buns. Fill with meatballs.