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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup unsalted butter (softened)
- 8 oz. cream cheese (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 cup buttermilk
- 15 oz. lemon pie filling (or a thick lemon curd)
- 8 oz. cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 lemon (about 1 tablespoon)
- 1 Tbsp. lemon juice
- 1 1/2 cups all purpose flour
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 1/2 Tbsp. cinnamon
- 3/4 cup unsalted butter (melted and cooled)
- 1 cup powdered sugar
- 1 1/2 Tbsp. milk
- 1/2 cup unsalted butter (softened)
- 8 oz. cream cheese (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 cup buttermilk
- 15 oz. lemon pie filling (or a thick lemon curd)
- 8 oz. cream cheese (softened)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 lemon zest (about 1 tablespoon)
- 1 Tbsp. lemon juice
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