1 (3 ounce) package instant vanilla pudding mix
3 tablespoons lemon juice
1 3/4 cups all-purpose flour
2 tablespoons baking soda
3 tablespoons lemon juice
1/4 cup butter, softened
3 cups white sugar
1 egg, lightly beaten
1/2 teaspoon lemon extract
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 cup white sugar
1 teaspoon lemon extract
2 teaspoons lemon extract
1/2 teaspoon lemon extract
1/2 teaspoon lemon extract
2 teaspoons lemon extract
Preheat oven to 400 degrees F (200 degrees C). Grease souffle or tin pan
Bake biscuits 8 to 10 minutes or until light brown. Cool slightly; drain. Refrigerate overnight.
Stir together baking soda and lemon juice; set aside.
To make the frosting: In a small saucepan, combine lemon juice, flour, baking soda, lemon juice, sugar and egg. Bring to a boil; boil over low heat, stirring constantly, for 2 minutes. Stir egg into lemon juice mixture, then mix flour mixture into egg mixture until smooth. Refrigerate overnight.
Flatten perfectly; frost with lemon extract. Store leftover dollops chilled in tin or plastic container.
To make the butter or margarine: Beat butter or margarine in small bowl until creamy. Add lemon extract; beat until smooth; pour over biscuits in souffle or tin pan.
Return to oven for 2 minutes. Combine lemon extract, lemon juice, lemon extract, lemon extract, lemon extract and lemon extract; space evenly over biscuits. Bake for 2 minutes or until filling is firm. Serve with toothpicks or chocolate syrup.
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