Bisquick Lemon Squares Recipes

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
• In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
• Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan.
• For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
• For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
• Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.

Steps:

• Preheat oven 350 degrees fahrenheith.
• Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
• Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
• Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
• Pour mixture over slightly cooled baked bisquick layer.
• Return to oven and bake another 25 minutes until set.
• Loosen edges from pan while warm. Cool completely.
• In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
• Spread over baked mixture and allow to harden.
• Cut into 1 1/2 inch squares.

Steps:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

Steps:

• *NOTE:Original recipe used 1 T butter, softened.
• **NOTE:Original recipe used 1 T canola oil.
• ***NOTE:Original recipe used 2 lg egg whites, divided.
• Preheat oven to 350 deg F.
• Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray.
• In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
• In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
• (butter), oil, egg white and lemon rind (zest) with electric mixer until smooth.
• Stir in dry ingredients until blended and crumbly.
• Note: Mine never did get crumbly-- it was a batter.
• Press dough in an even layer in baking pan.
• Note: I just poured it.
• into the baking pan.
• Bake the crust 15- 20 min or until it is puffed all.
• over and browned around the edges.
• Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
• Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
• Let cool completely in pan on a wire rack.
• Cut into squares and dust with.
• confectioner's sugar.
• Note: I omitted the confectioners sugar.

Steps:

• Pastry: Blend ingredients and pat into bottom of a jelly-roll pan.
• Bake in preheated 325° oven for 15 minutes.
• Topping: In a mixing bowl, beat eggs lightly with a fork.
• Add remaining ingredients (except powdered sugar).
• Mix well and pour on top of baked pastry.
• Bake in preheated 325° oven for 40 minutes.
• Remove from oven and sprinkle with powdered sugar.
• Cool and cut into squares.

Steps:

• In a mixing bowl, beat cream cheese and sugar.
• Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
• Mix just until smooth.
• Pour into a greased 9-inch square baking dish.
• Bake at 350 degrees for 25-30 minutes or until center is nearly set.
• Place on a wire rack while preparing topping.
• In a bowl, combine sour cream, sugar, and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake for 4 minutes (topping will not brown or set).
• cool on a wire rack for 1 hour.
• Refrigerate until completely cooled.
• Garnish with fresh fruit if desired.

Steps:

• Preheat oven to 350°F degrees.
• Butter 13x9x2-inch baking pan.
• In food processor combine 2 cups flour, butter pieces, 1/2 cup powdered sugar and the coconut.
• Process until moist clumps form.
• Press onto the bottom of the prepared pan.
• Bake about 20 minutes, until edges are golden.
• In a large bowl, whisk together 2 cups sugar, eggs, lemon juice, baking powder and the remaining 1/4 cup flour until well blended.
• Pour over hot crust.
• Bake until topping is set and light brown, about 25 minutes.
• Cool in the pan on a wire rack.
• Cut into squares and dust tops with powdered sugar.
• Can be made 1 day ahead.
• Cover with plastic wrap.
• Makes 36 squares.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
• Meanwhile, in medium bowl, mix egg yolks, condensed milk, 1 tablespoon flour, the lemon peel and lemon juice with whisk. Pour over hot crust. Bake 18 to 20 minutes longer or until filling is set. Cool on cooling rack 1 hour. Cover; refrigerate until chilled, about 1 hour.
• Sprinkle bars with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.