LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
- Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
- Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
LEMON SQUARES
The sweetened condensed milk in the lemon topping makes these bars a bit like a lemon cream pie with its layer of smoothness atop a shortbread-like base.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield Makes: 24 squares
Number Of Ingredients 16
Steps:
- For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
- Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
- For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour.
- Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar.
LEMON SQUARES
I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. -Mary Larson, Maplewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON SQUARES
Steps:
- For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
- For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
- Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.
EASIEST EVER LEMON SQUARES
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
Provided by Sharon in Ontario.
Categories Bar Cookie
Time 1h3m
Yield 20-25 squares, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1
LEMON SQUARES
The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you're in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.
Provided by Dena Kleiman
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams
TANGY LEMON SQUARES
With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
- Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
- Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
- Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
- Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.
Nutrition Facts : Calories 169 g, Fat 7 g, Protein 2 g
LEMON SQUARES
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients are simple-the recipe is too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about two dozen 2-inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.
- Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
- Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
- Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
- An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.
- Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.
CREAMY LEMON SQUARES
Get a sunny pop of color with our Creamy Lemon Squares recipe! This lemon squares recipe will help you get dessert squares bursting with intense flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h23m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
- Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.
- Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON SQUARES
If you love lemon the way our family does you will love these lemon squares! Just the slightest hint of coconut in the bottom layers gives it just the right touch. Lemony delicious layer completes the top! Hmmmmm! So delicious you won't be able to stop at just one!
Provided by Bev I Am
Categories Breads
Time 1h5m
Yield 36 squares
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.4, Fat 6.2, SaturatedFat 3.8, Cholesterol 34.2, Sodium 22.4, Carbohydrate 19.7, Fiber 0.3, Sugar 13.4, Protein 1.6
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