Simple Lemon Cream Squares Recipes

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.

Steps:

• Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
• For lemon layer:
• In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
• For top layer:
• In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
• Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
• Indoor:
• Preheat oven to 350 degrees F.
• Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
• Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
• Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
• Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
• Refrigerate for at least 2 hours before cutting into 24 bars.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Steps:

• Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
• For the base:.
• Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
• Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
• Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
• Meanwhile prepare the topping:.
• Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
• Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
• Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
• Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
• Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.

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.