LEMON SQUARES
These sweet and tangy old-fashioned Lemon Squares are easy to make from scratch with just 10 minutes of prep!
Provided by Blair Lonergan
Categories Dessert
Time 3h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.
Nutrition Facts : ServingSize 1 square, Calories 196 kcal, Carbohydrate 28 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 79 mg, Fiber 1 g, Sugar 19 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 BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
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 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
LEMON SQUARES
Keep your menu light and summery with citrusy lemon squares. You and your sweetheart will love sharing these sweet-tart delights!
Time 1h
Yield 12 - 24 servings
Number Of Ingredients 8
Steps:
- Preparation 1 In food processor, mix flour and sugar; blend in butter until mixture clumps together. 2 Press firmly into 8" (20 cm) square pan. Bake at 350°F (180°C) for 15 - 18 minutes or until lightly browned. Remove from oven and spread with jam. 3 Beat eggs until light and creamy. Beat in pie filling powder 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.
CREAMY LEMON SQUARES
Get a sunny pop of color with our Creamy Lemon Squares recipe! This lemon squares recipe will help you get dessert squares bursting with intense flavor.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h23m
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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
THE BEST LEMON SQUARES
I was directed to this amazing local recipe site and found this recipe. So delicious and so easy to make. Servings depend on how small or large you cut them. Use more or less confectioners sugar for dusting the top. Courtesy of Diane Richmond.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Lightly grease an 9x9" square baking dish with butter.
- For the base, process the flour and confectioners sugar in a food processor for several seconds.
- Add the butter and process until the dough comes together, 20-30 seconds.
- Press the dough gently and evenly over the bottom of the prepared pan.
- Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so that the egg white spreads over the surface. Pour out the excess.
- Bake the base on the center oven rack until golden, about 20-25 minutes.
- Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
- Meanwhile prepare the topping: Gently whisk the eggs in a medium-size bowl until lightly mixed.
- Add the remaining topping ingredients and continue to whisk gently until they are blended.
- Pour the topping evenly over the base. .
- Bake until the top is set and golden, about 20-25 minutes. .
- Allow the lemon squares to cool completely.
- Sprinkle the surface with confectioners sugar and cut into squares with a sharp knife that is dipped in hot water and wiped dry before each cut.
- Tip: If you plan to keep the squares longer than a day, put them in an air-tight container and refrigerate. You can also freeze them.
Nutrition Facts : Calories 303, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 105.1, Carbohydrate 43.8, Fiber 0.6, Sugar 30, Protein 4
LEMON SQUARES
If you love lemon the way our family does you will love these lemon squares! Just the slightest hint of coconut in the bottom layers gives it just the right touch. Lemony delicious layer completes the top! Hmmmmm! So delicious you won't be able to stop at just one!
Provided by Bev I Am
Categories Breads
Time 1h5m
Yield 36 squares
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138.4, Fat 6.2, SaturatedFat 3.8, Cholesterol 34.2, Sodium 22.4, Carbohydrate 19.7, Fiber 0.3, Sugar 13.4, Protein 1.6
LEMON SQUARES
I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. -Mary Larson, Maplewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
INCREDIBLE LEMON SQUARES
There are many lemon square recipes, but I think this is one of the best. I sometimes combine fresh lime and lemon juice to give the squares a different twist.
Provided by Jan in Lanark
Categories Bar Cookie
Time 1h
Yield 32 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 55.5, Carbohydrate 20.8, Fiber 0.3, Sugar 13.6, Protein 1.8
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