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Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!

Lemon lovers get ready! This lemon angel pie immediately won me over and I can’t wait for you to try it. For more lemony goodness, I always recommend these brownies, this cheesecake, or my lemonade pie.

What is Lemon Angel Pie?

Lemon angel pie is light, creamy, and bursting with zingy lemon flavor! The whipped lemon filling pairs perfectly with the sweet and crispy meringue crust. If you ask me, the pie gets its name from the white pillowy crust that resembles clouds. Angel pie is a popular vintage pie recipe that has been around for quite some time! When it first made its debut it was known as a Schaum torte filled with sweetened cream. This lemon version starts with a meringue crust that reminds me of pavlova, and a delicious homemade lemon curd. You will love the combination of fresh flavors and textures. This lemon angel pie is a little slice of heaven!

Everyone loves pie, and this lemon angel pie will forever be requested at holidays and gatherings. Similar to my lemon meringue pie, this sweet and tangy dessert is always a crowd pleaser!

Ingredients Needed

The ingredients to make this lemon angel pie are pretty minimal! Nothing too out of the ordinary, just make sure to have fresh lemons on hand. This is the perfect spring or summer dessert when you want a light sweet treat!

Meringue Crust

Egg White: Egg whites are the base of every meringue recipe.

Cream of Tartar: Stabilizes the egg whites and creates the peaks.

Granulated Sugar: This adds the perfect sweetness to the meringue crust.

Lemon Filling

Egg Yolks: The key to making a rich lemon curd recipe.

Granulated Sugar: The sweetness in the filling to balance out the tart lemon flavor.

Fresh Lemon Juice: Fresh squeezed is always BEST, so skip bottled lemon juice here.

Lemon Zest: Zest takes the lemony flavor to the next level, don’t leave it out!

Salt: Just a pinch!

Unsalted Butter:  Use unsalted room-temperature butter. It helps create a rich filling.

Whipped Cream

Heavy Whipping Cream: Cold heavy whipping cream gives the best results.

Powdered Sugar: Sweetens the cream!

Lemon Angel Pie Recipe

This lemon angel pie recipe has a few steps, but it is worth every single bite! Make the crust ahead of time then assemble the pie the next day if you want. Trust me, don’t let the steps intimidate you because this is the most incredible pie!

Meringue Crust

Preheat Oven/ Prepare the Pie Dish: Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.

Beat the Egg Whites: Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks form.

Add the Sugar and Beat to Form Stiff Peaks: Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.

Spread the Meringue in the Pie Dish: Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.

Bake: Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.

Cool: Remove the meringue from the oven and let it cool completely. 

Lemon Filling

Whisk the Egg Yolks, Sugar, Lemon Juice, Zest, and Salt: In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. 

Heat the Lemon Filling: Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks. 

Cover and Chill: Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled. 

Whipped Cream

Beat the Whipping Cream and Powdered Sugar: Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.

Fold Half of the Whipped Cream Into the Lemon Filling: Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.

Spread the Lemon Filling Into the Crust: Add the lemon cream to the meringue crust and smooth over the top. 

Top With Remaining Whipped Cream and Chill: Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften. 

Serve: Add fresh lemon zest to the top of the lemon angel pie before serving, if desired.

Beat the egg whites, cream of tartar, and sugar in a stand mixture until soft peaks form.

Spread the meringue into a pie dish and bake.

Make the lemon filling.

Fold the whipped cream into the lemon filling.

Spread the lemon filling into the baked
meringue pie shell.

Top the pie with whipped topping and enjoy!

This super easy sheet pan lasagna is stacked with sautéed ground beef and Italian sausage that are cooked together, marinara sauce, creamy spinach ricotta, lasagna noodles and melty cheese for an amazing Italian dinner. No need to hassle with layering!

My family LOVES lasagna and it’s fun to experiment with different variations like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or this Lasagna Soup.

What is Sheet Pan Lasagna?

Sheet pan lasagna is one of the best concepts when it comes to making a delicious, meaty, cheesy lasagna recipe with no need to waste time layering ingredients in neat rows. After giving this recipe a try, I was pleasantly surprised by how incredible it tasted and the texture was exactly what I crave in a good lasagna recipe. My whole family requested seconds and they all raved about how much they loved it. I call that a win!

I would also call it a win that it’s way less hassle than traditional lasagna to prepare. Yes, you will still need to boil your noodles and cook the meat sauce, but the assembly is basically a matter of pouring in the meat sauce, dolloping ricotta and adding cheese. So simple! This sheet pan lasagna will definitely be a recipe that I’ll return to again and again. I can’t wait for you to try it in your own house!

Ingredients Needed

The ingredient list is filled with most of the same ingredients that you would use to make a classic lasagna. They’re all very simple and many are staples that you likely have in your kitchen. You can find the measurements below in the recipe card.

Lasagna Noodles: This recipe uses regular lasagna noodles that you break up and boil before adding to the sheet pan.

Olive Oil: Used for cooking the meat.

Shallot: You may use a small onion but I prefer a shallot for it’s delicate, slightly sweet flavor.

Garlic Cloves: You simply cannot make lasagna without garlic!

Meat: Using a mix of ground beef and Italian sausage guarantees major flavor!

Marinara Sauce: Any favorite jarred marinara sauce works great.

Italian Seasoning: Make homemade Italian seasoning or use store-bought for that classic Italian flavor.

Salt and Pepper: Enhances the taste of the dish.

Spinach: You can use fresh or frozen. If you use frozen spinach, be sure to thaw and squeeze out the excess liquid.

Ricotta Cheese: Adds a delicious creaminess.

Mozzarella Cheese: For major cheesiness.

Parmesan: Freshly grated is best! 

Fresh Basil: Optional garnish for a pop of color and freshness.

How to Make Sheet Pan Lasagna

This sheet pan lasagna is so simple to make and assemble! While the pasta is cooking, you can be browning your meat in a large skillet. Combine the meat sauce and noodles, and pour it onto the baking sheet with dollops of spinach ricotta and a generous sprinkle of cheese. It’s layerless and effortless!

Cook Noodles: Break the lasagna noodles into 2-inch pieces then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 12×17 sheet pan with non-stick cooking spray.

Cook the Spinach: In a medium skillet, add the spinach and sauté over medium heat. After 2-3 minutes the spinach will cook down and wilt.

Mix the Spinach and Ricotta: In a medium bowl, mix the ricotta cheese and cooked spinach. Season with salt and pepper to taste then set aside.

Brown the Meat: In a large skillet, add the olive oil and heat over medium-high heat. Cook the ground beef and sausage until no longer pink. Add the garlic and shallot and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding the marinara.

Mix in the Marinara: Add the marinara sauce, Italian seasoning, and salt and pepper to taste.

Combine: Add the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 cup mozzarella cheese.

To Assemble

Add Meat Sauce to the Pan: Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.

Add Ricotta: Drop spoonfuls of the ricotta mixture on top of the lasagna.

Sprinkle on Cheese: Last, sprinkle the remaining mozzarella and parmesan cheese on top.

Bake: Place the sheet pan lasagna in oven and bake uncovered for 35 minutes or until the cheese is browned and bubbly.

Cool: Allow the lasagna to cool before garnishing with fresh basil and serving.

Break the noodles into 2 inch pieces. Cook to al dente, drain the noodles then set aside.

Saute the spinach and cook until wilted.

Combine the cooked spinach and ricotta to a bowl and mix to combine.

Cook the ground beef and sausage until no longer pink. Add the shallot and garlic then cook for 3 minutes.

Stir in the marinara, Italian seasoning, and salt and pepper to taste.

Simmer fthe meat mixture for
a few minutes.

Add the cooked noodles and 1 cup mozzarella cheese to the meat mixture and stir to combine.

Evenly spread the lasagna into the prepared 12X17 sheet pan.

Drop spoonfulls of the ricotta mixture on top of
the lasagna.

Sprinkle more mozzarella cheese and parmesan cheese on top before baking.

Whether you are a seasoned baker or just starting out, this informational post has all of my tips and tricks on how to properly measure baking ingredients.

Once you have these tips in hand, go ahead and try out my favorite chocolate chip cookie recipe! They are so delicious and you will bake them like a pro!

Why Measuring Baking Ingredients is SO Important

Baking is fun and delicious but it’s also a science! Following baking measurements correctly is important because of the chemistry involved. Any time that you do anything too quickly or don’t know how to measure certain ingredients properly, it can result in your recipe not turning out!

This post will help you understand exactly how to measure everything in your favorite baking recipes so that your recipes turn out perfect every time. I will walk you through the proper equipment, the ingredients to watch out for and all of the baking tips that I have learned through all of my years in the kitchen!

Measuring Equipment Needed for Baking

Before you start baking, you need to make sure that you have all of the right tools! You will use these tools to measure dry baking ingredients such as flour, baking powder, salt, granulated sugar, brown sugar, powdered sugar, oats, baking soda. Here are a few recommendations that I use in my kitchen every day:

Measuring Cups: Most sets will come with everything that you need but make sure to always have 1 cup, 3/4 cup (this is not in every set but I like to have it since it’s a common measurement), 1/2 cup, 1/3 cup and 1/4 cup on hand.

Measuring Spoons: You will always want 1 tablespoon, 1/2 Tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon measuring spoons in your kitchen.

Scale: This is not necessary (and I teach you below how to measure things WITHOUT a scale) but this can be a great tool to use either as a beginner baker who is more comfortable knowing exact measurements or an experienced baker with more complicated recipes.

Liquid Measuring Cup: I recommend getting a glass measuring cup because it is microwavable.

Straight Edge Knife: I use this for scraping the flour.

Spoon: Any spoon will work, I use it for fluffing and filling the flour.

How to Measure Flour without a Scale

Measuring baking ingredients is easily done without a scale in case you don’t have one at home, here is the technique to use:

Get the Right Tools: Gather the measuring cup, spoon, and knife.

Use a Spoon: DO NOT use the measuring cup to directly scoop the flour from the flour bin.

Fluff and Spoon: Fluff the flour using a spoon and then spoon scoops of the flour into the measuring cup and fill the measuring cup so there is a mound on top.

Scrape: Use the straight edge of a knife to scrape across the top of the measuring cup to remove any excess flour.

How to Measure Flour with a Scale

To be more precise with measuring your baking ingredients, use a food scale!

Tare the Scale: Before you begin measuring your baking ingredients, you must tare your scale, or essentially reset it and “zeroing” the scale. It’s typically performed when there’s nothing placed on the scale. However, for accuracy, I recommend that you tare the scale after placing an empty bowl or measuring cup on it. This ensures that the weight of the container isn’t included in your final measurement.

Spoon and Scrape the Flour: Spoon scoops of the flour into the measuring cup and fill the measuring cup so there is a mound on top then scrape off the excess with a knife.

Weight: Using your scale, weigh the measured 1 cup of all-purpose flour. Using this method the flour should weigh between 120 and 125 grams.

The grams of flour when scooped incorrectly.

Flour measured correctly and weighed according to the standard weight between 120 to 125 grams per cup.

How to Pack and Measure Brown Sugar

When specified in a recipe, brown sugar should be packed tightly into the measuring cup. Use a spoon to scoop the brown sugar into the cup and then press the spoon down against it until it is tightly compacted down. Spoon more sugar into the measuring cup and press it down until it is level with the top of the measuring cup.

How to Measure Liquid Ingredients

Measuring baking ingredients can sometimes mean liquids! Liquid ingredients should always be measured using liquid measuring cups. Although the volume of a dry measuring cup technically matches that of a liquid measuring cup, it’s not accurate to fill a dry cup with liquid like you would a liquid measuring cup.

Opting for a dry measuring cup with liquid ingredients will result in slightly less than the recipe requires. While this might not be a major concern in cooking, it can greatly affect baking outcomes. Even a small difference in measurement can disrupt the chemistry of a baking recipe. When you are measuring liquid, get down to eye level of the measuring cup and make sure that your liquid is even with the marked measurement line.

Baking Conversion Chart

I always like to have measurement conversions available at a quick glance! Whether you are measuring out ingredients or you need to know a conversion of oven temperatures, I’ve got you covered with this chart!

Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.

This cookie salad is always a hit! The instant pudding powder is the yummiest addition. For more pudding-based treats try my pistachio pudding salad, this Oreo fluff, or my popular stabilized whipped cream!

Cookie Salad

Cookies and salads seem contradictory to each other, but the combination of the two together is perfection in this cookie salad! You’ll love the fluffy pudding and juicy fruit before you even rave about the cookies pieces. The fudge stripes cookies add a sweet texture that takes this fruit salad to the next level! Everyone always questions this cookie salad recipe until they take their first bite. I can’t wait for you to try it!

This is the perfect side dish to bring to your next get-together! No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

Ingredients Needed

You only need 6 ingredients to make this easy cookie salad! It’s a quick stop at the grocery store when you need a last-minute dessert or side dish. Follow the recipe card below for exact measurements.

Buttermilk: The buttermilk is a MUST in this recipe!

Instant Vanilla Pudding: Just the powder! It helps to thicken the salad.

Cool Whip: Adds sweetness and fluffiness.

Mandarin Oranges: Use canned mandarin oranges to add a sweet juicy texture.

Crushed Pineapple: Pineapple tidbits work too! Just be sure to drain them.

Fudge Stripe Cookies: Keebler fudge stripes cookies are the best part of this salad! You can chop or crumble the cookies. They also make mini fudge stripes cookies and those would be fun to add instead.

Cookie Salad Recipe

This recipe is incredibly easy and fast to prepare! You can even make it ahead of time and then add the cookies right before serving. It’s the perfect dessert salad for any party or potluck.

Mix the Buttermilk and Pudding Powder: In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.

Fold in the Cool Whip: Fold in the Cool Whip.

Add the Mandarin Oranges and Pineapple: Gently stir in the drained mandarin oranges and crushed pineapple.

Chill: Cover and refrigerate the cookie salad until ready to serve.

Fold in the Cookie Pieces: Right before serving, chop or crumble fudge stripes cookies then fold them into the pudding mixture. 

Garnish and Serve: Garnish with additional cookie pieces on top if desired.

Whisk together the buttermilk and pudding powder.

Fold in the cool-whip.

Add the mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.

Fold in the cookie pieces right before serving.

Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. Tender, juicy chicken is smothered in a creamy lemon parmesan sauce- it’s a meal the family will go crazy for! 

Our family loves a good creamy chicken dinner! Parmesan Garlic Mushroom Chicken, Creamy Tuscan Chicken, or Creamy Chicken Marsala are just a few of the favorites on the blog!

30-Minute Lemon Parmesan Chicken

Creamy, dreamy and everything your family is looking forward to while sitting around the table together. This chicken is AMAZING and will have your family begging for more. Everyone was going for seconds and I even caught my youngest licking the sauce from her plate. It’s a great combination that leaves you wanting more. Light and tasty with minimal prep. The best kind of dinner!

You will want to double this recipe just so you have some for leftovers the next day. It is that good! It tastes even better warmed up and is great for a quick and easy lunch for the kids. So if you’re wondering what dinner to make this week for the family, let this creamy lemon parmesan chicken be a top contender. You won’t regret it! It’s a 30-minute meal packed with so much incredible flavor. Keep reading for everything you’ll need to make it!

Ingredient List

Lemon parmesan chicken uses a bunch of simple ingredients which makes it perfect for a weeknight dinner. Here’s what you’ll need: (and as usual, exact measurements are in the recipe card below!)

Chicken Breasts: Boneless and skinless, these are the main protein in the dish.

Olive Oil: To sear the chicken in.

Minced Garlic: So your sauce has the perfect savory flavor!

Heavy Cream and Chicken Broth: The foundation of the sauce! One makes it creamy, the other adds a punch of flavor.

Juice From One Lemon: Fresh is best here.

Garlic Powder: Because you can never go wrong with more garlic flavor!

Italian Seasoning: My favorite aromatic blend of herbs!

Grated Parmesan: Melts right into the sauce so it’s extra dreamy.

Cornstarch and Water: For the slurry so the lemon parmesan sauce thickens up nicely.

How to Make Creamy Lemon Parmesan Chicken

Anyone can do it! And it’s ready in less than 30 minutes from start to finish. A win-win!

Sear the Chicken: In a large skillet add olive oil then cook the chicken on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side and cook until no longer pink in the center. Remove chicken and then set aside on a plate.

Sauté Garlic, Add Sauce Ingredients: Returning to the same skillet, add the minced garlic then saute for 30 seconds. Pour in the heavy cream, chicken broth, juice from one lemon, garlic powder, Italian seasoning, and then parmesan cheese.

Add Cornstarch Slurry: Add the cornstarch and water to a small bowl then mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. 

Combine and Serve: Add the chicken back to the pan and serve over pasta if desired.

Cook and brown the chicken.

Make the creamy lemon parmesan sauce.

Add the cooked chicken back to the pan of sauce.

The most delicious Swiss Meringue Buttercream is easy to make with just 5 simple ingredients! It whips up deliciously light and silky with the right amount of sweetness. The perfect finishing touch for all of your favorite treats!

There is nothing like homemade frosting to take your desserts to the next level! The texture and taste is always so much better than store-bought. Try my recipes for cream cheese frosting, chocolate buttercream and royal icing next!

What is Swiss Meringue Buttercream?

Swiss Meringue Buttercream (SMBC) is my favorite silky buttercream frosting that spreads and pipes beautifully. It comes together with a simple mix of cooked egg whites, sugar, butter, vanilla and salt. It turns out so incredibly delicious with a smooth, creamy and thick texture that melts in your mouth!

The whipping process is long, but definitely worth it! Follow my straightforward, step-by-step instructions and you’ll be frosting your favorite chocolate cake or vanilla cupcakes in no time. You can even customize this recipe with different flavors and colors.

Once you learn how to make Swiss meringue buttercream, you will want to use it on all of your sweet treats from cakes and cupcakes to cookies! In fact, I prefer it to American buttercream because it tastes incredible without being too sweet and the texture is perfectly luscious, it’s stable and holds its shape for piping. 

Ingredients Needed

You only need a handful of very simple ingredients to make this light and fluffy Swiss meringue buttercream recipe. Elevate your baked goods in the most delicious way by using it for decorating, piping or spreading! See the recipe card below for a list of exact measurements.

Egg Whites: You will need 230 grams (about 7 large eggs) egg whites at room temperature. For best results, use fresh egg whites, not from a carton.

Sugar: Only granulated sugar will work in this recipe to perfectly sweeten the SMBC.

Butter: Use unsalted butter that is at room temperature for that classic buttery taste.

Vanilla Extract: To enhance the flavor with a subtle warm sweetness.

Salt: Just a small amount to add a depth of flavor.

How to Make Swiss Meringue Buttercream

Ready to make the most luscious, not-too-sweet frosting that’s super versatile? It’s a little more complicated than my classic buttercream frosting, but it’s SO worth it! Just follow these easy steps and you’ll be biting into pure deliciousness before you no it!

Heat Water: Place a medium pot on the stove with about an inch of water in it and bring the water to a simmer.

Combine Egg Whites and Sugar: Whisk together the egg whites and sugar in the bowl of a stand mixer. Place the bowl on top of the pot of simmering water, ensuring the bowl doesn’t touch the water.

Cook the Egg/Sugar Mixture: Whisk the egg mixture constantly until the sugar is completely dissolved and the mixture reaches 160 degrees Fahrenheit, about 4 minutes. If you rub the mixture between your fingers there should be no sugar granules left.

Whip into Stiff Peaks: Remove the bowl from the pot and turn off the heat. Place the bowl on the stand mixer fitted with the whisk attachment and whip on medium-high speed for about 10-15 minutes, until you have glossy stiff peaks and the bowl has cooled to room temperature. If the outside of the bowl still feels warm to the touch, you can either place the bowl in the refrigerator or press ice packs or bags of frozen vegetables to the bottom of the bowl as it whips to help cool down the meringue, but be sure to stop whipping as soon as you reach stiff peaks.

Add Butter: Switch to the paddle attachment. Add the butter 1 tablespoon at a time with the mixer running on medium-low. As the butter is absorbed into the meringue, add the next tablespoon until all the butter has been added. Add in your vanilla extract and salt. Switch back to the whisk attachment, scrape down the sides and bottom of the bowl, and whip on high speed. 

Tip: The buttercream will go through stages where it will look curdled, but it will come together. It may take 15-20 minutes of mixing before it comes together to form a thick, glossy frosting. If the frosting is soupy or still looking curdled after 15 minutes, see the tips section for ways to troubleshoot it! 

Whisk the egg whites and sugar in a bowl over a pan of simmering water until it reaches 160 degrees Fahrenheit

Whip the egg whites and sugar until glossy,
stiff peaks form

Once the meringue has cooled, beat in the butter
1 tablespoon at a time

The frosting may look curdled but keep beating for up to 20-25 minutes until it comes together

It’s week one of meal planning! Here you will find a free weekly menu plan with a printable shopping list. I wanted to take all of the stress and hassle out of what to make for dinner by providing you with delicious, easy, and family friendly dinners to make all week long.

This week’s Menu Plan includes some reader favorites like this delicious and easy Crockpot Bourbon Chicken!

What’s on the Menu?

This free Weekly Menu Plan is just what you need to get your week started. It provides 5 meals that will feed 4-6 (depending on if you are feeding adults or kids) AND it includes a shopping list! With fresh new ideas and easy to make recipes this weekly menu plan will be a life-saver.

Monday: Honey Glazed Salmon Bites

Tuesday: Million Dollar Spaghetti

Wednesday: Crockpot Bourbon Chicken

Thursday: Shredded Chicken Tacos

Friday: French Bread Pizzas

Each menu plan has a grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!

Post Updated on April 19, 2024

Originally Posted on June 20, 2015

Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture. The perfect balance of sweet and tart make these a welcome treat for any occasion!

Lemon-flavored desserts are delightful anytime of year, but I always crave them the most in the springtime! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Tiramisu, or these Lemon Cheesecake Bars!

Lemon Crinkle Cookies Recipe

All you lemon lovers, get ready to be obsessed with these lemon crinkle cookies! They have a delightful brightness from the fresh lemon zest and juice, and the most wonderful texture. With soft, chewy, extra thick centers and slightly crisp edges, these will melt in your mouth in the most dreamy way!

Like my chocolate crinkle cookies, these are rolled in granulated sugar and confectioners’ sugar before baking. Then, while the cookies bake and get nice and puffy, the sugar coating cracks and leaves a gorgeous crinkled top. Even though these are great all year round, I especially love to bring them to celebrations in the spring and summer, like bridal showers, baby showers and Easter and Mother’s Day gatherings! They’re a hit with everyone who tries them!

Ingredients Needed

This lemon crinkle cookie recipe calls for most of the same ingredients you will find in other cookie recipes with the addition of our star ingredient, fresh lemon! All individual measurements can be found in the recipe card below.

Sugar: 1 cup granulated sugar will perfectly balance the tangy lemon taste.

Lemon: Just the right amount of fresh lemon zest and fresh lemon juice give these a citrus flavor without being overly tart or sour.

Butter: Make sure your unsalted butter is at room temperature, so it will smoothly combine with the sugar.

Egg: One large egg to help bind the ingredients.

Egg Yolk: Using an extra egg yolk will create a chewier texture.

Vanilla extract: For extra flavor and sweetness.

Flour: Use all-purpose flour for that perfect tender texture.

Cornstarch: Just 1 tsp will yield a thicker, softer cookie. 

Baking essentials: Be sure to use fresh baking soda and baking powder for proper baking. If your baking soda has been opened for longer than 3 months old, you probably need to buy a new container. Baking powder typically lasts about 6 months.

Salt: To bring out and balance all of the amazing flavors in this recipe.

For rolling: A simple combination of granulated sugar and powdered sugar will create a sweet sugar coating making these absolutely irresistible!

How to Make Lemon Crinkle Cookies

This lemon crinkle cookie recipe is really easy to make! Just plan ahead for the necessary chilling of the dough. It’s an essential step that can’t be skipped!

Mix Zest, Sugar and Butter: Add the sugar and lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add the butter and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.

Add Egg and Vanilla: Scrape down the sides and bottom of the bowl before adding the egg, egg yolk, and vanilla extract and mix until just combined.

Combine Dry Ingredients: Add the flour, cornstarch, baking soda, and baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.

Shape, Coat and Bake

Make the Topping: After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons of granulated sugar with powdered sugar in a shallow dish, like a pie dish or a wide bowl.

Scoop and Roll Cookies: Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.

Bake: Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.

Cool: Let the lemon crinkle cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.

Combine the sugar and zest until fragrant then beat in the butter.

Blend in the egg, egg yolk, and vanilla.

Mix together the dry ingredients.

Combine the wet and dry ingredients.

Cover the dough and chill in the refrigerator.

Scoop and roll the balls in powdered
sugar before baking.

The classic grinder sandwich made into sliders to share! You’ve got Hawaiian rolls topped with layers of pepperoni, salami, turkey, provolone, and creamy grinder salad. And to top things off- each roll is brushed with a buttery parmesan glaze and baked to golden brown perfection.

Everyone loves sliders! And they’re easy to prepare, which makes them the perfect choice for potlucks. Here are a few more of my favorite recipes: buffalo chicken sliders, crack chicken sliders, and Cuban sliders! You’ll have to try them all!

Italian Grinder Sliders

Just in time for the warmer temperatures, here’s the best dish to share! This recipe puts a fun spin on the classic grinder sub. It combines all the delicious elements of a grinder into bite-sized sliders! The recipe uses Hawaiian rolls for the base, which are soft and sweet, perfectly contrasting the savory fillings. Then meats like pepperoni, salami, and turkey are layered with melty provolone cheese.

To mimic the classic grinder salad, a zesty dressing is made with mayonnaise, red wine vinegar, and pepperoncini peppers. (The BEST tangy flavor!) It’s then tossed with shredded lettuce, tomatoes, and onions. All of those tasty veggies get piled onto the grinder sliders for amazing flavor and texture in each bite. And let’s not forget the melted butter and parmesan glaze that gets brushed on top of the rolls… these sliders are seriously the best for sharing at parties or potlucks. So tasty, everyone will want the recipe!

Ingredients You’ll Need

I’ve broken the ingredients up into 3 parts which can be seen below. The main components of the sandwich are the meat and cheese filling, the creamy grinder salad, and buttery glaze to go on top. You can find exact measurements for every ingredient in the recipe card at the end of the post.

Hawaiian Rolls: These soft and sweet rolls are the foundation of your sliders.

Sliced Pepperoni: For delicious savory flavor.

Sliced Salami: Adds a salty and meaty taste to the sliders. You can choose your favorite type of salami, like Genoa or peppered.

Deli Turkey (or Ham): This lean meat adds protein and a savory flavor to the sliders. Pick your favorite deli meat, or use both turkey and ham for a double dose of meaty goodness!

Sliced Provolone Cheese: Adds a creamy, mild flavor to the sliders and melts down perfectly.

Butter Glaze

Butter: Melted so the glaze for the grinder sliders has a brushable consistency.

Garlic Salt: For a pop of savory flavor on top of each roll!

Grated Parmesan: Because everything is better with a little cheese sprinkled on top! Plus it gets all nice and melty and golden in the oven.

Grinder Salad

Veggies: You’ll need shredded iceberg lettuce, diced red onions, and chopped tomato and pepperoncini peppers.

Mayonnaise: Mayo is the base of the dressing, adding creaminess and helping bind all the ingredients together.

Red Wine Vinegar: So the dressing has a touch of acidity and brightness. It helps make things not so rich and heavy on the grinder sliders.

Minced Garlic: Adds a punch of savory flavor.

Pepperoncini Pepper Liquid: The liquid from the jar of pepperoncini adds a tangy and spicy kick to the dressing. It’s so good! Don’t skip it!

Italian Seasoning: My favorite blend of herbs to add extra flavor!

Salt and Pepper: Basic seasonings, add to taste!

Grated Parmesan: So the salad has some cheesy goodness added to it.

How to Make Grinder Sliders

It looks like a lot, but it’s actually really easy. Follow these simple steps to make the best sharable meal!

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.

Cut Rolls: Cut Hawaiian rolls in half horizontally. Then place the bottom half of the rolls on a small sheet pan or in a casserole dish.

Add Meat and Cheese: Layer the salami, pepperoni, cheese, and turkey on top of the rolls.

Add the Top of the Rolls: Place the top of the rolls on top of the turkey layer.

Butter Glaze: Melt the butter in a small bowl. Add the garlic salt, Italian seasonings, and parmesan cheese. Stir to combine and then brush the butter glaze on top of the rolls. Cover with aluminum foil and then place the sliders in the preheated oven for 20 minutes.

For the Grinder Salad:

Prep While the Sliders Bake: While the sliders are baking prepare the grinder salad.

Veggie Mixture: In a medium bowl add the shredded lettuce, onions, and pepperoncinis, and tomato.

Whisk Dressing: Then in a small bowl whisk together the mayonnaise, red wine vinegar, garlic, pepperoncini juice, Italian seasonings, parmesan cheese, salt, and pepper.

Combine: Pour the dressing over the salad mixture and then toss to combine.

Remove Top Layer of the Rolls: Remove the sliders from the oven and carefully remove the top rolls.

Add Salad: Spoon the salad mixture over the turkey layer then replace the top of the rolls.

Serve: Slice then serve immediately and enjoy warm!

Place the salami on the bottom half of the buns.

Layer the pepperoni on the salami slices.

Place the cheese on top of the pepperoni.

Layer the turkey on the cheese. Place the top buns on the turkey and brush with the butter glaze.

Make the salad dressing.

Add the dressing to the salad ingredients.

Toss to coat the dressing in the salad.

Remove the top buns. Spoon the salad on the turkey. Replace the top buns and serve the warm sliders.

Smoky, tangy, and sweet, your taste buds will be begging you for more of this Mustard BBQ Sauce! It’s the perfect addition to your summer cookouts this year, adding the best flavor to grilled meats!

I love a good homemade BBQ sauce. Try these other recipes next: white BBQ sauce, classic BBQ sauce, or mumbo sauce! The perfect way to elevate grilled and smoked meats!

Carolina Mustard BBQ Sauce

I think this might be my favorite BBQ sauce recipe yet. It’s SO good! If you’ve never had Carolina BBQ sauce before, it’s a tasty mix of all the best ingredients: hot sauce, ketchup, apple cider vinegar, Worcestershire sauce, and then brown sugar and honey for sweetness. And we can’t forget the star of the show- mustard! The tang is what makes this sauce so good.

If you’re anything like me, you’re going to want to put it on everything. We love it on pulled pork sandwiches but really, it’s golden on any kind of meat, smoked or grilled. The tangy, sweet, and slightly spicy flavor is just out of this world!

Ingredient List

This is everything I used to create a complex and delicious flavor. As usual with homemade sauces, feel free to add more of what you like, and less of what you don’t! Taste-testing is key!

Yellow Mustard: This is the star of the recipe! It brings the bold, tangy flavor that defines Carolina Mustard BBQ sauce.

Honey and Brown Sugar: Honey and brown sugar add a touch of sweetness to balance the tang from the mustard and vinegar.

Apple Cider Vinegar: Adds a sharp, acidic bite that cuts through the richness of the other ingredients. Apple cider vinegar is the most common vinegar used in Mustard BBQ sauce, but white distilled, champagne vinegar, white wine, or rice vinegar would all work.

Ketchup: So the sauce has a little extra sweetness and tomato flavor. The ketchup also helps to thicken things up a bit.

Worcestershire Sauce: Adds a tasty boost of flavor.

Garlic Powder: For a punch of savory flavor.

Ground Cayenne Pepper: A pinch of cayenne pepper brings a touch of heat, but you can adjust this to your preference.

Salt and Pepper: Basic seasonings to add flavor to your mustard BBQ sauce.

Hot Sauce (optional): Want a little more kick? Hot sauce adds an extra layer of heat. Use your favorite kind!

How to Make Carolina Barbecue Sauce

There’s no reason not to make it. It only takes a few minutes and a handful of pantry staples! Plus, you can customize the flavor to your liking. Mustard BBQ sauce is an all-around winner!

Combine: Combine all the ingredients in a small sauce pan.

Simmer: Bring to a boil over medium heat. Bring the heat to low and simmer for 5-10 minutes, until the color deepens and the sauce slightly thickens.

Store: Cool completely and then store in the refrigerator for up to 2 weeks in an airtight container. Use as you would any other BBQ sauce.

Combine the ingredients in a saucepan

Bring to a boil and simmer