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Showing 1-3 of 3
on December 21, 2009
Yum yum yum!! I also used homemade lemon curd on this one as I have never heard of or seen lemon jam. It is kinda hard to roll out the top part of the dough, but even if you have some of the lemon filling showing, no worries...it lets people know there is a surprise inside! I'm sure you could just do this with the cream cheese mixture as well an no lemon stuff. The possibilies are endless!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 11, 2009
I've made this twice now, once for Easter morning and once for a women's brunch. Both times it was delightful and ever so easy! I have used lemon curd once, and seedless raspberry jam the net time. My family actually prefers the contrast of sweet raspberry/sour lemon cream cheese, but the lemon curd version is delicious, too. I also like to top it with sliced almonds. Thanks, Kittencal!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 07, 2006
This was a nice twist on the usual crescent cream cheese recipe...I used lemon curd instead of lemon jam, and I think next time, I'd use more lemon juice, because while you could taste the lemon, it was more of an after-thought, than a primary flavor.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1369 g)
Servings Per Recipe: 1