Incredible Lemon Squares Food

LEMON SQUARES

Steps:

• Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

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:

• For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
• For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
• Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.

INCREDIBLE LEMON SQUARES

Steps:

• Preheat oven to 350.
• In medium bowl, cream butter and 1/2 cup icing sugar.
• Add 2 cups flour and stir with wooden spoon until well combined.
• Pat evenly into a 13 by 9 inch baking pan. Bake for 20 minutes.
• Combine eggs, sugar, remaining 1/3 cup flour, lemon juice and baking powder in blender container; cover and blend for 5 seconds. Scrape down sides of blender and blend another 5 seconds.
• Pour over partially baked crust and bake another 25 minutes or until light brown.
• Cool completely on wire rack.
• Sprinkle with remaining icing sugar.
• Cut into 32 squares.

LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F. In a food processor combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal. Turn mixture out onto a 9 by 13-inch baking pan and press into an even layer, covering the pan. Bake in the middle of the oven for 20 to 25 minutes or until layer is light golden brown. While the crust is baking, in a large bowl over simmering water whisk the butter, 3/4 cup sugar and lemon juice until the mixture feels warm, sugar is completely melted and incorporated, and is lighter, about 5 minutes. Remove bowl from heat. Beat eggs with 1 tablespoon sugar until light and frothy. Temper hot lemon mixture into eggs then add eggs back into lemon, whisking constantly. Pour lemon mixture over hot crust, return pan to the oven and bake another 15 to 20 minutes until curd is set and crust is golden brown. Allow to cool completely on a rack. Cut into 2-inch squares.

LEMON SQUARES

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

Steps:

• Preheat oven to 350°F degrees.
• Butter 13x9x2-inch baking pan.
• In food processor combine 2 cups flour, butter pieces, 1/2 cup powdered sugar and the coconut.
• Process until moist clumps form.
• Press onto the bottom of the prepared pan.
• Bake about 20 minutes, until edges are golden.
• In a large bowl, whisk together 2 cups sugar, eggs, lemon juice, baking powder and the remaining 1/4 cup flour until well blended.
• Pour over hot crust.
• Bake until topping is set and light brown, about 25 minutes.
• Cool in the pan on a wire rack.
• Cut into squares and dust tops with powdered sugar.
• Can be made 1 day ahead.
• Cover with plastic wrap.
• Makes 36 squares.

BUTTERY LEMON SQUARES

Steps:

• In a bowl with mixer, beat butter with 1/2 cup powdered sugar until mixture is smoothly blended.
• Add 2 cups flour to butter mixture.
• Beat until well mixed.
• Pat dough into a ball.
• Press evenly into a buttered and floured 9- by 13-inch pan.
• Bake in 350°F oven until golden, about 20 minutes.
• While dough bakes, in a food processor or bowl with mixer, whirl granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.
• Pour onto hot crust.
• Bake until the lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes.
• Remove from oven and dust with remaining 2 tablespoons powdered sugar.
• Cool in pan on a rack.
• With a sharp knife, divide into 24 squares.
• Store in airtight container up to 2 days or can be frozen to store longer.

FROZEN LEMON SQUARES

Steps:

• Preheat oven to 325ºF.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 8 or 9-inch square pan.
• In small bowl, beat egg yolks, sweetened condensed milk, lemon juice and food coloring (optional). Pour into prepared pan.
• Bake 30 minutes.
• Cool.
• Top with whipped cream.
• Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Store leftovers covered in freezer.
• Note: May be refrigerated instead of frozen.