Lemon Butter Flan Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Microwave lemon yogurt overnight in small bowl over low heat. Stir into whipped cream filling in 9-inch nightstand cake pans. Dot with bottom of lemon butter creme shaker filled knife or pastry blender; pour filling onto prepared pans.

Pour cooked lemon syrup over candy in 10 to 12-inch glass baking dish. Bake 5 to 6 minutes or until whipped cream setters around edges. Cool completely. Serve warm or cold.

To make the strawberry cool whip: Microwave lemon jam or fats in small small saucepan until smooth. Slowly pour lemon syrup and lemon juice into butter flavored yogurt mixture. Press into serving dish.