Lemon Bread

1/2 cup shortening (or substitute 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe)
1 1/2 cup sugar
2 eggs, slightly beaten
1 2/3 cup sifted flour
1/2 tbsp salt
1 tbsp baking powder
1 cup milk
1 cup chopped nuts
Grated rind of 1 lemon
Juice of 1 lemon

Cream the shortening with 1 cup sugar in a large bowl, then add eggs. Sift flour with salt and baking powder and ad to the creamed mixture alternately with milk. Mix in nuts and lemon rind and place in greased 5 x 9-inch pan. Bake at 350 degrees for 1 hour. Combine remaining sugar with lemon juice and pour over hot bread. Cool then wrap in foil.

No-Bake Lemony Cheesecake

Ingredients

1 (8 oz.) package light cream cheese softened
1 (10 oz.) jar Dickinson's® Lemon Curd
2 cups light whipped topping thawed, plus more for topping
1 (9-inch) graham cracker pie crust
Fresh raspberries and lemon slices

Directions
BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.

Yield: 8 servings

Lemon Curd Bars

Ingredients

1 cup butter softened*
1 cup sugar
2 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (10 oz.) jars Dickinson's® Lemon Curd
3/4 cup flaked coconut
1/2 cup almonds chopped
1 tablespoon powdered sugar

Directions

HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Yield: 24 bars