LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY LAYERED LEMON SQUARES
Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
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.
LEMON SQUARES
The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you're in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.
Provided by Dena Kleiman
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams
LEMON SQUARES
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients are simple-the recipe is too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about two dozen 2-inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.
- Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
- Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
- Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
- An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.
- Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
LAYERED LEMON DESSERT
For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
LAYERED LEMON SQUARES
Layer on the tangy, creamy and luscious goodness with our Layered Lemon Squares! No need to turn on the oven for these easy-to-make Layered Lemon Squares.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until blended; spread over crust.
- Beat pudding mixes and remaining milk with whisk 3 min. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened; cover with COOL WHIP.
- Refrigerate 4 hours.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 15 g, Protein 3 g
EASIEST EVER LEMON SQUARES
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
Provided by Sharon in Ontario.
Categories Bar Cookie
Time 1h3m
Yield 20-25 squares, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1
MRS. FIELD'S TRIPLE-LAYERED LEMON BARS
Make and share this Mrs. Field's Triple-Layered Lemon Bars recipe from Food.com.
Provided by aliono
Categories < 4 Hours
Time 2h
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325.
- Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
- Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
- Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
- Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
- Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
- Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.
Nutrition Facts : Calories 338.6, Fat 18.1, SaturatedFat 10.9, Cholesterol 126.8, Sodium 133.2, Carbohydrate 41.1, Fiber 0.3, Sugar 31.2, Protein 4
LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
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