Welcome to a citrus lover’s paradise! If you’re a fan of the vibrant, tangy flavor of lemons, you’re in for a treat. Duncan Hines lemon pie filling is a versatile ingredient that can transform ordinary recipes into extraordinary culinary delights.
Whether you’re baking for a special occasion, a casual get-together, or simply to satisfy your sweet tooth, lemon pie filling adds a burst of sunshine to your creations.
In this blog post, we’ve compiled a list of 25+ delicious recipes featuring Duncan Hines lemon pie filling.
From classic lemon desserts like pies and bars to innovative twists such as lemon-infused breakfasts and snacks, there’s something here for everyone.
Get ready to be inspired by these mouth-watering recipes that are as easy to make as they are delightful to eat.
25+ Delicious Duncan Hines Lemon Pie Filling Recipes You’ll Love
There you have it—over 25 delightful ways to incorporate Duncan Hines lemon pie filling into your cooking and baking repertoire.
Each recipe brings out the vibrant, zesty flavor of lemon in unique and delicious ways, ensuring there’s something to satisfy every lemon lover’s craving.
Whether you’re making a classic lemon meringue pie, experimenting with lemon-infused breakfasts, or trying your hand at tangy cookies and bars, these recipes are sure to impress.
We hope this collection inspires you to get creative in the kitchen and discover new favorite recipes.
Lemon pie filling is a fantastic ingredient that can elevate even the simplest dishes, adding a refreshing twist that’s perfect for any time of year. Happy baking!
Lemon Delight Cake
This Lemon Delight Cake is a citrusy twist on the classic yellow cake, bringing a burst of fresh lemon flavor to every bite. Using Duncan Hines lemon pie filling adds a tangy sweetness that perfectly complements the soft, moist texture of the cake. Perfect for spring and summer gatherings, this cake will surely impress your guests with its delightful lemony goodness.
Ingredients:
- 1 box Duncan Hines yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can Duncan Hines lemon pie filling
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes, or until well blended.
- Pour half of the batter into the prepared baking pan and spread evenly.
- Spoon the Duncan Hines lemon pie filling evenly over the batter in the pan.
- Pour the remaining cake batter over the lemon pie filling and spread gently to cover.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, dust with powdered sugar before serving.
This Lemon Delight Cake is a simple yet impressive dessert that brings a refreshing lemon flavor to your table. The combination of the soft cake and the tangy pie filling creates a harmonious blend that will leave your taste buds craving more. Enjoy this cake with a cup of tea or coffee for a perfect afternoon treat.
Lemon Meringue Pie Bars
Lemon Meringue Pie Bars are a delightful twist on the classic lemon meringue pie, offering a convenient bar form that is perfect for parties and potlucks. The buttery crust, creamy lemon filling, and fluffy meringue topping come together to create a dessert that is both beautiful and delicious. Using Duncan Hines lemon pie filling simplifies the process, making this a quick and easy recipe.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter, softened
- 1 can Duncan Hines lemon pie filling
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the flour, powdered sugar, and butter. Mix until the dough comes together.
- Press the dough evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden.
- Remove the crust from the oven and spread the Duncan Hines lemon pie filling evenly over the hot crust.
- In a clean mixing bowl, beat the egg whites, granulated sugar, and cream of tartar on high speed until stiff peaks form.
- Spread the meringue over the lemon pie filling, making sure to seal the edges.
- Bake for an additional 15-20 minutes, or until the meringue is lightly browned.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
These Lemon Meringue Pie Bars are a perfect blend of tangy lemon filling and sweet, fluffy meringue, all atop a buttery crust. They are easy to transport and serve, making them an ideal dessert for gatherings. With Duncan Hines lemon pie filling, you can create these impressive bars in no time, bringing a taste of sunshine to any occasion.
Lemon Cheesecake Cups
Lemon Cheesecake Cups are a delightful individual dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of lemon. These mini cheesecakes are made even easier with Duncan Hines lemon pie filling, offering a quick and delicious treat that’s perfect for any occasion. Serve them at your next dinner party or family gathering for a dessert that’s sure to impress.
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can Duncan Hines lemon pie filling
- Whipped cream, for garnish
Instructions:
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner.
- In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Divide the cream cheese mixture evenly among the muffin liners, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set.
- Allow the cheesecakes to cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
- Once cooled, top each cheesecake cup with a spoonful of Duncan Hines lemon pie filling.
- Chill in the refrigerator for at least 2 hours before serving. Garnish with whipped cream if desired.
These Lemon Cheesecake Cups are a delightful way to enjoy the classic flavors of cheesecake and lemon in a convenient, individual portion. The combination of creamy cheesecake and tangy lemon pie filling creates a deliciously refreshing dessert. They are easy to make and perfect for any occasion, sure to be a hit with friends and family alike.
Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a moist and flavorful dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. Using Duncan Hines lemon pie filling adds a delightful citrusy layer that enhances the cake’s texture and taste. This pound cake is ideal for brunches, picnics, or as a special treat to brighten up any day.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 can Duncan Hines lemon pie filling
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the blueberries gently to avoid crushing them.
- Spread half of the batter evenly in the prepared loaf pan.
- Spoon the Duncan Hines lemon pie filling over the batter layer.
- Spread the remaining batter over the lemon pie filling layer.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
This Lemon Blueberry Pound Cake is a delightful blend of flavors and textures, making it a perfect addition to any dessert table. The tangy lemon pie filling complements the sweet blueberries and rich pound cake, creating a treat that is sure to impress. Serve it with a cup of tea or coffee for a refreshing and satisfying dessert experience.
Lemon Cheesecake Bars
Lemon Cheesecake Bars offer a rich and creamy cheesecake experience with a refreshing lemon twist. The combination of a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a layer of Duncan Hines lemon pie filling makes these bars an irresistible treat. They are perfect for parties, potlucks, or as a sweet ending to any meal.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can Duncan Hines lemon pie filling
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Spoon the Duncan Hines lemon pie filling over the cheesecake layer, gently spreading it out.
- Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set and the edges are lightly browned.
- Allow the bars to cool in the pan, then refrigerate for at least 2 hours before cutting into squares and serving.
These Lemon Cheesecake Bars are a delectable dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of lemon. They are easy to make and perfect for any occasion, providing a refreshing and indulgent treat that is sure to please any crowd. Enjoy them chilled for the best flavor and texture.
Lemon Coconut Layer Cake
Lemon Coconut Layer Cake is a show-stopping dessert that combines the zesty flavor of lemon with the tropical taste of coconut. Using Duncan Hines lemon pie filling adds a burst of lemony goodness between layers of moist coconut cake, while a creamy coconut frosting brings everything together. This cake is perfect for special occasions or whenever you want to impress your guests with a stunning and delicious dessert.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 can Duncan Hines lemon pie filling
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a layer of Duncan Hines lemon pie filling over the top of one cake layer.
- Place the second cake layer on top.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Frost the top and sides of the cake with the whipped cream mixture.
- Garnish with additional shredded coconut if desired.
This Lemon Coconut Layer Cake is a tropical delight that will transport your taste buds to a sunny paradise. The combination of moist coconut cake, tangy lemon filling, and creamy coconut frosting makes this dessert a standout. Perfect for celebrations, this cake is sure to impress your guests with its beautiful presentation and delicious flavor. Enjoy a slice of this heavenly cake and savor the delightful blend of lemon and coconut.
Lemon Cream Puffs
Lemon Cream Puffs are an elegant and refreshing dessert perfect for any special occasion. The delicate choux pastry shells are filled with a luscious lemon cream made from Duncan Hines lemon pie filling, creating a delightful treat that combines light pastry and zesty lemon flavor. These cream puffs are sure to impress your guests with their sophisticated taste and presentation.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 can Duncan Hines lemon pie filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Using a spoon or a piping bag fitted with a large round tip, drop or pipe 1 1/2-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed.
- Remove from the oven and poke a small hole in the side of each puff to release steam. Allow them to cool completely on a wire rack.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in the Duncan Hines lemon pie filling until well combined.
- Carefully cut the top third off each puff and fill the bottom part with the lemon cream mixture.
- Replace the tops and dust with powdered sugar before serving.
These Lemon Cream Puffs are a delightful and sophisticated dessert that will wow your guests. The combination of airy choux pastry and rich, tangy lemon cream creates a perfect balance of flavors and textures. Serve these at your next gathering for an elegant and delicious treat that everyone will love.
Lemon Raspberry Tart
Lemon Raspberry Tart is a beautiful and delicious dessert that features a buttery tart crust filled with a creamy lemon filling and topped with fresh raspberries. The Duncan Hines lemon pie filling adds a burst of citrus flavor, while the raspberries provide a sweet and tangy contrast. This tart is perfect for summer parties or as a refreshing end to any meal.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
- 1 can Duncan Hines lemon pie filling
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pint fresh raspberries
- Mint leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse the flour and powdered sugar until combined.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, one tablespoon at a time, pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
- Prick the bottom of the tart shell with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes.
- Remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is golden brown. Allow to cool completely.
- In a large mixing bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Fold in the Duncan Hines lemon pie filling until well combined.
- Spread the lemon cream mixture evenly into the cooled tart shell.
- Arrange the fresh raspberries on top of the lemon cream.
- Garnish with mint leaves if desired and refrigerate for at least 1 hour before serving.
This Lemon Raspberry Tart is a stunning and delectable dessert that is sure to impress. The buttery crust, creamy lemon filling, and fresh raspberries create a harmonious blend of flavors and textures. Perfect for any occasion, this tart is a refreshing and elegant treat that will delight your taste buds.
Lemon Meringue Parfait
Lemon Meringue Parfait is a delightful layered dessert that combines the tangy taste of lemon with the sweet and fluffy meringue. Using Duncan Hines lemon pie filling, this parfait offers a quick and easy way to enjoy the classic flavors of lemon meringue pie in a beautiful and elegant presentation. It’s perfect for dinner parties or a fancy weekend treat.
Ingredients:
- 1 can Duncan Hines lemon pie filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup crushed graham crackers
- Fresh lemon slices and mint leaves, for garnish (optional)
Instructions:
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in the Duncan Hines lemon pie filling until well combined.
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy.
- To assemble the parfaits, spoon a layer of the lemon cream mixture into the bottom of each parfait glass.
- Add a layer of crushed graham crackers on top of the lemon cream.
- Spoon a layer of meringue on top of the graham crackers.
- Repeat the layers until the glasses are filled, ending with a meringue layer.
- Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place the parfaits under the broiler for a few seconds, watching closely to prevent burning.
- Garnish with fresh lemon slices and mint leaves if desired, and refrigerate for at least 1 hour before serving.
Lemon Meringue Parfaits are an elegant and delicious way to enjoy the classic flavors of lemon meringue pie in a convenient, individual serving. The combination of tangy lemon cream, sweet meringue, and crunchy graham crackers creates a delightful dessert that is perfect for entertaining. Serve these parfaits at your next gathering for a sophisticated and refreshing treat that will leave your guests wanting more.
Lemon Blueberry Cheesecake Bars
Lemon Blueberry Cheesecake Bars are a delightful fusion of creamy cheesecake, tangy lemon, and juicy blueberries. These bars feature a buttery graham cracker crust, a rich cheesecake filling enhanced with Duncan Hines lemon pie filling, and a generous topping of fresh blueberries. Perfect for summer picnics or any time you crave a refreshing dessert, these bars are both easy to make and absolutely delicious.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can Duncan Hines lemon pie filling
- 1 cup fresh blueberries
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture firmly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a large mixing bowl, beat the cream cheese and 1/2 cup of granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Spread the cream cheese mixture evenly over the cooled crust.
- Gently spread the Duncan Hines lemon pie filling over the cream cheese layer.
- Scatter the fresh blueberries over the lemon pie filling.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the bars to cool completely, then refrigerate for at least 2 hours before cutting into squares.
- Dust with powdered sugar before serving.
These Lemon Blueberry Cheesecake Bars are a perfect combination of tangy lemon, sweet blueberries, and creamy cheesecake. The buttery graham cracker crust adds a delightful crunch, making these bars a treat that’s sure to please. Serve them chilled for a refreshing dessert that’s ideal for any occasion.
Lemon Coconut Macaroons
Lemon Coconut Macaroons are a tropical twist on the classic coconut macaroon. These bite-sized treats are made with sweetened shredded coconut, condensed milk, and Duncan Hines lemon pie filling, then baked to golden perfection. The result is a chewy, flavorful cookie with a bright lemony taste that’s perfect for afternoon tea or as a sweet snack.
Ingredients:
- 4 cups sweetened shredded coconut
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 can Duncan Hines lemon pie filling
- 2 large egg whites
- 1/4 teaspoon salt
- Lemon zest, for garnish (optional)
Instructions:
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until well combined.
- Gently fold in the Duncan Hines lemon pie filling.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Fold the beaten egg whites into the coconut mixture until fully incorporated.
- Using a tablespoon or a cookie scoop, drop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
- Allow the macaroons to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish with lemon zest if desired before serving.
Lemon Coconut Macaroons are a delightful and easy-to-make treat that brings a taste of the tropics to your table. The combination of sweet coconut and tangy lemon is perfectly balanced, making these macaroons irresistible. Enjoy them with a cup of tea or as a light dessert that’s sure to satisfy your sweet tooth.
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a classic favorite that combines the bright flavor of lemon with the subtle crunch of poppy seeds. Using Duncan Hines lemon pie filling, these muffins are incredibly moist and packed with citrus flavor. Perfect for breakfast, brunch, or a midday snack, these muffins are sure to become a staple in your baking repertoire.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 can Duncan Hines lemon pie filling
- 2 tablespoons poppy seeds
- Zest of 1 lemon
- Juice of 1 lemon
Instructions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the Greek yogurt, eggs, melted butter, vanilla extract, Duncan Hines lemon pie filling, lemon zest, and lemon juice. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the poppy seeds.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Lemon Poppy Seed Muffins are a delightful and zesty treat that’s perfect for any time of day. The combination of tangy lemon and crunchy poppy seeds creates a muffin that’s both flavorful and satisfying. Enjoy these muffins fresh out of the oven for a warm, citrusy delight, or save them for a quick and tasty breakfast on the go.
Lemon Meringue Tartlets
Lemon Meringue Tartlets are a delightful miniature version of the classic lemon meringue pie. These tartlets feature a buttery shortcrust pastry filled with Duncan Hines lemon pie filling and topped with a fluffy, golden meringue. Perfect for parties or as a special treat, these tartlets are both visually stunning and deliciously tangy.
Ingredients:
- 1 package refrigerated pie crusts (or homemade shortcrust pastry)
- 1 can Duncan Hines lemon pie filling
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Roll out the pie crusts and cut into circles to fit mini tartlet pans.
- Press the pie crusts into the tartlet pans, trimming any excess dough.
- Prick the bottoms of the crusts with a fork and bake for 10-12 minutes, or until golden brown. Allow to cool completely.
- Fill each tartlet shell with Duncan Hines lemon pie filling.
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form. Stir in the vanilla extract.
- Spoon or pipe the meringue onto the lemon filling, ensuring it reaches the edges to seal the filling.
- Bake in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
- Allow the tartlets to cool completely before serving.
Lemon Meringue Tartlets are a delightful and elegant dessert that’s perfect for any occasion. The combination of tangy lemon filling and sweet, fluffy meringue is a timeless favorite. These tartlets are sure to impress your guests with their beautiful presentation and irresistible flavor.
Lemon Raspberry Parfait
Lemon Raspberry Parfait is a refreshing and easy-to-make dessert that layers creamy lemon pie filling, fresh raspberries, and crunchy granola. This parfait is perfect for a light dessert or a sweet breakfast treat. The combination of tart lemon, juicy raspberries, and crunchy granola makes this parfait both delicious and satisfying.
Ingredients:
- 1 can Duncan Hines lemon pie filling
- 1 cup fresh raspberries
- 1 cup granola
- 1 cup whipped cream or Greek yogurt
- Fresh mint leaves, for garnish (optional)
Instructions:
- In four serving glasses or jars, spoon a layer of Duncan Hines lemon pie filling.
- Add a layer of fresh raspberries on top of the lemon pie filling.
- Sprinkle a layer of granola over the raspberries.
- Add a layer of whipped cream or Greek yogurt.
- Repeat the layers until the glasses are filled, ending with a layer of whipped cream or Greek yogurt.
- Garnish with fresh mint leaves if desired.
- Serve immediately or refrigerate until ready to serve.
Lemon Raspberry Parfait is a delightful and refreshing dessert that’s perfect for any time of day. The layers of tangy lemon, sweet raspberries, and crunchy granola create a delicious and satisfying treat. This parfait is not only tasty but also visually appealing, making it a great choice for entertaining or a simple family dessert.
Lemon Almond Biscotti
Lemon Almond Biscotti are crisp, twice-baked cookies that are perfect for dunking in coffee or tea. Made with Duncan Hines lemon pie filling, these biscotti are infused with a bright lemon flavor and studded with crunchy almonds. Ideal for gifting or enjoying as a snack, these biscotti are a delightful treat that’s easy to make and even easier to enjoy.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup Duncan Hines lemon pie filling
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- Zest of 1 lemon
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, lemon pie filling, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Fold in the sliced almonds and lemon zest.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let the logs cool for 10 minutes.
- Using a sharp knife, cut the logs diagonally into 1/2-inch slices.
- Place the slices cut side down on the baking sheet and bake for an additional 10-12 minutes, or until the biscotti are crisp and golden.
- Allow the biscotti to cool completely on a wire rack before serving.
Lemon Almond Biscotti are a delightful and crisp treat that’s perfect for any occasion. The combination of tangy lemon and crunchy almonds creates a flavorful cookie that pairs perfectly with coffee or tea. These biscotti are easy to make and store well, making them a great option for gifting or enjoying as a daily snack.
Note: More recipes are coming soon!
