Healthiest Lemon Squares Food

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.

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.

LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.
• To prepare crust: Combine flour, confectioners' sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
• To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
• Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly--it will firm up as it cools.)
• Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners' sugar, if desired, just before serving.

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.

HEALTHIEST LEMON SQUARES

Steps:

• Preheat oven to 350°F For base: Chop almonds very fine.
• Mix dry ingredients, and cut in butter until mixture resembles coarse meal.
• Press into 8x8 pan coated with cooking spray.
• Bake 18 minutes.
• NOTE: I might add more butter next time I do this; the base was a bit too crumbly.
• For topping: Beat all ingredients on high for 3 minutes or until light and fluffy.
• Pour over baked base; bake 20 minutes; cool.
• Dust with powdered sugar.

EASY LEMON SQUARES COOKING LIGHT

Steps:

• Preheat oven to 350 degrees.
• To prepare crust: beat sugar and butter until creamy.
• Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
• Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
• To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
• Beat until well blended.
• Pour mixture over crust, bake for 20-25 minutes.
• Let cool on wire rack, sift powdered sugar on top.