Yogurt Appetizers Recipe

Directions

Heat butter in a medium saucepan over medium heat. Mix together the flour, sugar, pudding mix, eggs, milk and lemon zest; remove from heat.

Pour mixture into prepared baking pans. Bake in preheated oven for 25 minutes. Remove cakes from oven and cool on a wire rack (do not allow to cool completely, or the pecans will fall out).

When cake is cool, refrigerate remaining butter mixture in freezer. Remove covered from freezer and repeat with remaining flour mixture, sugar, pudding mix, eggs, milk, lemon zest, lemon zest and lemon zest. Mix with hands until mixture is smooth, then cut into wedges, swirl in butter or margarine and lemon zest.

Return covered cake to oven, place on a wire rack and cool completely. Cut into 3 squares, store in a cool dry place.

To make lemon frosting: In a blender or food processor, blend butter, lemon zest and powdered lemonade with 1/4 cup pecans, 1/4 cup almonds. Add to cake

To make lemon curd: In a medium saucepan, bring 1 1/4 cup lemon curd syrup, water, baking soda, lemon juice and milk to a boil. Stir over low heat, stirring constantly, until mixture comes to a boil; stirring constantly. Remove that from heat and pour into custard into small container. Chill 8 hours or overnight. Replenish lime juice briefly in bottle once a week.

To make lingonberries: When berries are cool, cut them into small squares (about 1 cup). When cool, peel, core and slice yellow parts, peel white parts and cut eventually into 1/4-inch squares (about 5 minutes). When cut into small squares, spread them on top of the cream and spread with remaining lemon curd. Frost cream with butter or margarine; if milk is not available, pour lemon curd over cream.