I feel like I just went from Spring to Summer in a week.
Maybe because it’s 86°F and it’s already time to break out the flip flops and sundresses? Maybe it’s because I got my first sunburn in months yesterday?
Or, maybe it’s the fragrant lemons that have been perfuming my home lately….
And, in a sense… they still are whoopie pies. But, my culinary vocabulary never quite adopted that term. I personally like more descriptive names for food. The words play a role in getting your mouth ready for what’s about to happen. Perfect example: Whoopie pies vs. Lemon creme pies.
So… let’s say we just agreed and move on…
It doesn’t have to be 86°F to make these. In fact, you’ll probably not want to bake anything if it’s that warm. (I’m a weirdo and I’ll bake bread when it’s 92°F out.)
And, you don’t have to wear flip flops and sundresses, either.
(bare feet are just fine)
And, if you happen to be a dude- sundresses are DEFINITELY not a requirement.
Myself, however happened to make these bare feet and in a sundress with my hair in a ponytail because it’s finally long enough to have a ponytail. (In case you needed a visual element of me baking, ha.) I really need to update that bio pic of me…. speaking of hair.
Y’all probably think I still look like that
Same face, different hair.
Lemon creme pies. I know, I know.. stay on point.
I used a cake mix *doctored up*
There’s eggs and sugar.
And… real lemon.
lemon creme pies
- 1 box yellow cake mix*see note
- 1 lemon
- 21/2 cups powdered sugar
- 1 stick softened butter
- 1/4 cup marshmallow cream
- 1-2 teaspoons milk
- Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
- Example: If the box calls for 1/2 cup of water; add 1/4 cup of milk instead
- Add juice of 1/2 lemon and 1 teaspoon lemon zest.
- OPTIONAL: a few drops yellow food coloring
- Spoon batter onto parchment lined baking sheet by increments of 2 tablespoons
- Bake 6-8 minutes at 350
- Meanwhile, beat butter, sugar, marshmallow cream and 1 teaspoon lemon juice.
- Beat until fluffy, adding 1-2 teaspoons milk if needed to thin frosting.
- Spread filling on the flat side of one cake, and top with another cake.