Lemon Luscious Squares 1968 Food

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.

LUSCIOUS LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into 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.

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.