GAMMA'S OLD FASHION LEMON SQUARES
Our family just loves "lemon" anything with a lemon flavour. This particular recipe has become a family favourite and are a MUST for any holiday.
Provided by Terri 411
Categories Bar Cookie
Time 35m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350ºF.
- In a medium bowl stir together 1 cup of flour and 1/4 cup icing sugar. Cut in the butter until it looks like coarse meal; then work it with your fingers until the dough holds together. Press the mixture into the bottom of an ungreased 8" square pan and bake for 15 or until golden. Remove and leave the oven on.
- In a medium bowl beat eggs until frothy. Gradually beat in the sugar. Add lemon zest and lemon juice; beat at high speed for 10 minutes, until smooth and slightly thickened.
- In a small bowl combine the remain 2 Tbsp flour with baking powder and salt; gradually beating it into the lemon mixture, beat until smooth.
- Pour over the baked crust and bake for 20 minutes, until set and lightly browned. Cool in the pan on a rack and then sift the remaining 1 tablespoons of icing sugar over the top and cut into 12 squares.
Nutrition Facts : Calories 190, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 87, Carbohydrate 26.5, Fiber 0.3, Sugar 17.1, Protein 2.4
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 - GRAHAM CRACKER CRUST
I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.
Provided by Ms B.
Categories Bar Cookie
Time 40m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degree F with a rack in the center of the oven.
- Make in a 9 inch square pan.
- Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
- Use a wooden spoon or a rubber spatula to mix them together thoroughly.
- Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
- Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
- Keep the oven at temperature setting.
- Break the eggs into a large mixing bowl, then add the granulated sugar.
- With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
- Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
- Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
- Beat in the lemon zest and juice.
- Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
- Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
- Remove the pan from the oven and allow it to cool.
- Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
- Cut into 16 squares.
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