Best 11 Lemon Bites Recipes

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

LEMON MERINGUE BITES

Steps:

• Make lemon curd:
• Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
• Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
• Preheat oven to 400°F.
• Make meringue:
• In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
• Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
• Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.

BLUEBERRY LEMON BISQUICK® PANCAKE BITES

Steps:

• Heat oven to 350°F. Lightly spray 16 to 18 mini muffin cups with cooking spray.
• In large bowl, stir together Bisquick® mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
• Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
• Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. Remove from muffin cups to serving plates.
• Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)

Steps:

• Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
• With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
• Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
• Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
• With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
• Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
• Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

LEMON PINEAPPLE DAISY BITES

Steps:

• Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
• Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
• Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

GLAZED LEMON BITES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray mini muffin pans with non-stick cooking spray
• 3. Combine cake mix, pudding mix, eggs, and oil. Blend well with mixer for 2 minutes.
• 4. spoon small amount of batter into each muffin tin to fill half way up.
• 5. Bake for 12 minutes. Turn out onto tea towel or cooling rack. Cool to luke warm
• 6. To make Glaze: sift powdered sugare into mixing bowl
• 7. Add lemon juice, zest, oil, 3 Tbsp. water, and a dash of salt.
• 8. Mix with a spoon until smooth.
• 9. with fingers, dip warm (not hot) bites into the glaze, or spoon the glaze over warm bites turning to completely coat. Place on wire racks over waxed paper to catch drips. Let the glaze set thoroughly, about 1 hour. store in containers with tight fitting lids.

LEMON-WHITE CHOCOLATE CHEESECAKE BITES

Steps:

• Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
• In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
• Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
• In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

LEMON CHEESECAKE COOKIE BITES

Steps:

• Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
• In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
• In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
• Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.

LEMON-ESPRESSO BITES

Steps:

• Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
• Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
• Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
• Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.

LEMON PEPPER CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Break the head of cauliflower into bite-sized florets.
• In a large bowl, combine olive oil, salt and pepper.
• Add the cauliflower and coat well.
• Transfer cauliflower to an oiled, parchment-lined baking sheet and bake for 20 minutes.
• Remove from oven and squeeze the juice of one lemon over the florets. Adding the lemon juice in the beginning prevents the cauliflower from getting soggy. Top with some more cracked pepper if you prefer.
• Bake for another 10 minutes or until heated through.
• Serve with aioli or your favorite dipping sauce.
• Enjoy!

LEMON BITES

Steps:

• 1. Crush the vanilla wafers using a food processor or sealable plastic bag and rolling pen.
• 2. Pour into a large bowl. Add the butter, lemonade concentrate, 2/3 of the powdered sugar, lemon zest and the pecans. Mix thoroughly using your hands. Reserve the remaining powdered sugar to roll the lemon bites in.
• 3. Roll into balls about 1 inch in diameter and roll in remaining powdered sugar and lay them out on waxed paper. Let them sit out for @ 1 hour and then roll them again in powdered sugar.
• 4. Store in an airtight container.