Creamy Lemon Crumb Squares Food

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.

LEMON CREAM SQUARES

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.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

BEST LEMON SQUARES

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.

CREAMY LEMON SQUARES

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.

CREAMY LEMON SQUARES

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.

LEMON CRUMBLE SQUARES

Steps:

• Combine butter, coconut, sugar, flour until mixture is crumbled.
• Press half of the crumble in a long ungreased pan (9x13-inch).
• Prepare lemon pie filling as directed on box then pour over the pressed crumble.
• Add the remaining crumble over the lemon filling.
• Put in oven at 325F for a few minutes until the top of the squares are golden brown.
• (about 10-15 minutes) Take out and let cool in refrigerator.
• Cut into squares and serve.

LEMON SQUARES

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.

CREAMY LEMON CRUMB SQUARES

Steps:

• Preheat oven to 350 degrees.
• Mix butter and brown sugar until well combined.
• Sift together flour, salt, and baking powder.
• Add oats and flour to butter/sugar mixture and mix to combine.
• Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan sprayed with cooking spray. You can use a 9 x 13 pan; it will just be thinner.
• Mix together condensed milk, lemon juice, and lemon zest. Spread lemon mixture over the pressed crumb mixture.
• Crumble the remaining oat/sugar/flour/butter mixture evenly over the lemon layer. Don't press in!
• Bake for 20 to 25 minutes, or until golden brown.
• Allow pan to cool on counter for 30 minutes after baking. Cut into squares, then refrigerate.
• Serve cool.
• Makes about one dozen squares.
• Read more at http://www.the-girl-who-ate-everything.com/2010/08/creamy-lemon-crumb-squares.html#I5ipmHYI7bDs4rv0.99.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.