Easter is here and it is time for a delicious dessert. Here is our family’s famous recipe for Easter Lilies. They are a tradition and have to be made every year. They really look just like Lilies from a garden if done just right!

Recipe for Easter Lilies Dessert

Every year I’m still learning how to perfect these beautiful lilies, so they look just like my Grandmother’s dessert! But they are so fun to make, and delicious to boot! Hoppy Easter baking this yummy treat!

Easter Lilies Dessert Recipe

Ingredients:

• 3 eggs, beaten
• 2 T water
• 1 cup flour
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp vanilla

Method:

Mix eggs and water together.

Add all dry ingredients to the egg mix, then add the vanilla.

Beat for 2 minutes with an electric mixer.

Grease a cookie sheet and dust with flour, or use a silicone mat.

Scoop 1/8 cup of batter and drop on baking sheet. Drop 4 more scoops of batter on the sheet.

Bake for 8-10 minutes at 350* until very light brown (mine took 12 min).

Once out of the oven, work right away and quickly with a wide spatula to lift the lily off the pan and fold into a cone shape. Sometimes they stick a bit to the pan, even a silicone mat. Parchment paper works the best!

As they cool, keep working them into the cone shape.

When they are completely cool, fill with yummy whipped cream.

Makes 15 lilies.

NOTE: if you use a 2 T cookie scoop for measuring out the batter onto the pan, you can get 20 lilies.

My first batch did not look like these above. They fell apart after I tried to fold them, some looked smashed in. It really does take practice to shape these to perfection. But they are worth it and delicious to eat!!

Happy Easter!

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Easter Lilies Dessert

Ingredients

• 3 eggs beaten
• 2 T water
• 1 cup flour
• 1 cup sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp vanilla

Instructions

1. Mix eggs and water together.
2. Add all dry ingredients to the egg mix, then add the vanilla.
3. Beat for 2 minutes with an electric mixer.
4. Grease a cookie sheet and dust with flour, or use a silicone mat.
5. Scoop 1/8 cup of batter and drop on baking sheet. Drop 4 more scoops of batter on the sheet.
6. Bake for 8-10 minutes at 350* until very light brown (mine took 12 min).
7. Once out of the oven, work right away and quickly with a wide spatula to lift the lily off the pan and fold into a cone shape. Sometimes they stick a bit to the pan, even a silicone mat. Parchment paper works the best!
8. As they cool, keep working them into the cone shape.
9. When they are completely cool, fill with yummy whipped cream.

Recipe Notes

Makes 15 lilies.
If you use a 2 T cookie scoop for measuring out the batter onto the pan, you can get 20 lilies.