LUCY'S LEMON SQUARES (PEANUTS COOKBOOK)
I used to make these when I was a kid from the Peanuts Cookbook I got through scholastic books- remember you'd pick the books, pay for it (parents had to write a check) and then weeks later they would show up? These were one of the first things I baked by myself. They are really tasty too! I increased the lemon juice a bit and...
Provided by Lisa Foote
Categories Other Desserts
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Sift flour and powdered sugar into bowl. Blend in butter with clean fingertips till well mixed. Pat evenly into the bottom of a greased 8x8 inch baking pan. Bake for 20 minutes.
- 2. Meanwhile, beat the eggs, granulated sugar, baking powder, lemon juice, zest and salt togeher. Pour over baked crust and return to oven. Bake for an additional 20-25 minutes.
- 3. Cool completely on rack. Cut in squares. Sprinkle with sifted powdered sugar.
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
LUCY'S LEMON BARS
Got this recipe from a lady in our church.. many years ago.. I know it's an old recipe, BUT it's one of the best!!
Provided by Crystal W.
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*
- 2. Mix together flour, powdered sugar, and butter. Press firmly into 8x8 pan. Bake for 15-20 minutes till lightly golden brown.
- 3. Mix in another bowl, the sugar, eggs, lemon juice, and baking powder. When crust is done.. pour mixture over the crust.
- 4. Bake for an additional 20-25 minutes. Then sprinkle with powdered sugar.
LUSCIOUS LEMON SQUARES
A bright pop of citrus makes everything taste like sunshine, so it's no wonder that these Luscious Lemon Squares have become such a popular treat. Refreshing, sweet and just a little tart, lemon square bars are an easy-but-classic dessert. You'll want to keep this simple recipe for lemon squares handy so that you'll be able to whip up some beautiful sweets whenever the occasion calls for it.
Categories Dessert
Time 2h
Yield 25
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
- Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
- Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Square, Sodium 70 mg, Sugar 10 g, TransFat 0 g
LUSCIOUS LEMON SQUARES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h25m
Yield 20 to 24 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
- In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
- Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
- For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
- Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.
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