LUSCIOUS LEMON TRIANGLES
A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.
Provided by Lori
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
- Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
- Bake in preheated oven until golden brown, 15 to 20 minutes.
- Beat eggs in the bowl of a stand mixer until lightened in color.
- Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
- Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
- Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 16.3 g, Cholesterol 25.7 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 43.4 mg, Sugar 11.6 g
TART LEMON TRIANGLES
This is a lovely conclusion to an elegant spring dinner! I garnish them with whipped cream, a strawberry fan and a sprig of mint.
Provided by Melissa
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
- Bake 12 to 15 minutes, until golden.
- Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
- Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 45.7 g, Cholesterol 92.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 88.1 mg, Sugar 30.9 g
LEMON BARS
These slices of zesty lemony goodness are hard to resist
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Makes 12-15
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.
Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LEMON SHORTBREADS
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. -Kristen Stecklein, Glendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON TRIANGLES
I got this recipe from the Imperial Butter Recipe Collection. I have not tried it yet but it sounds great!!
Provided by Dee84
Categories Dessert
Time 45m
Yield 3 dozen triangles
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Line 13x9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
- In large bowl, with electric mixer, beat Imperial spread and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in 2 cups flour until fine crumbs form.
- press into prepared pan. Bake uncovered 20 minutes.
- Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust.
- Bake an additional 25 minutes or until lemon minxure is just set.
- On wire rack, cool completely.
- Using foil, lift out of pan. spray knife with nonstick cooking spray and cut into triangles.
- To serve, sprinkle generously with confectioner's sugar.
Nutrition Facts : Calories 1462.7, Fat 47.8, SaturatedFat 10.6, Cholesterol 248, Sodium 571.8, Carbohydrate 244.2, Fiber 3.1, Sugar 167.7, Protein 19
LEMON TRIANGLES
I got this recipe off of the Imperial Margarine box, but I changed it a little by not putting the lemon peel, and using reconstituted lemon juice. Have been asked several times for this recipe.
Provided by Barb Botz
Categories Fruit Desserts
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Line 9 x 13 pan with foil and spray with non stick cooking spray. set aside.
- 2. In large bowl, with electric mixer, beat margarine and 1/2 c. sugar til light and fluffy, about 3 minutes. Beat in 2 cups flour until fine crumbs form. Press into prepared pan. Bake uncovered for 20 minutes
- 3. Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 c. sugar, 1/3 c. flour, lemon juice and peel, 4 minutes or til light and fluffy. Pour over hot crust.
- 4. Bake an additional 25 minutes or until lemon mixture is just set. Cool completely on wire rack. Using foil, lift out of pan. Spray knife with cooking spray and cut into triangles.
- 5. to serve, sprinkle with confectioners sugar, to your liking.
LUSCIOUS LEMON TRIANGLES
From Better Homes and Gardens...this is a wonderful, low calorie and low fat treat. Each serving is only 85 calories, 3 g of total fat.
Provided by hellokitty
Categories Bar Cookie
Time 1h
Yield 18 triangles, 18 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat a 8x8 baking pan with cooking spray.
- Preheat oven to 350 degrees F.
- In a small bowl combine the 3/4 cup flour and 3 tbsp granulated sugar. Using a blender or 2 knives cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in the oven for 15 minutes.
- For filling:.
- in a small mixing bowl combine the egg and egg white. Beat with an electric mixer on medium until frothy. Add the 2/3 cup granulated sugar, the 2 tbsp flour, lemon juice, water and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Stir in lemon peel.
- Pour filling over hot crust.
- Bake for 20-25 minutes or until edges are light brown and center is set. Cool.
- Cut into 9 squares, cut each square diagonally to make a triangle. If desired, sprinkle with powdered sugar.
Nutrition Facts : Calories 87, Fat 2.9, SaturatedFat 1.7, Cholesterol 18.5, Sodium 30.3, Carbohydrate 14.3, Fiber 0.2, Sugar 9.6, Protein 1.2
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- Beat butter and cream cheese in a large mixing bowl on medium to high speed for 30 seconds. Add sugar and baking powder; beat until well combined. Beat in egg and vanilla until thoroughly combined. Beat in as much of the flour as you can with the mixer. Stir in lemon peel and any remaining flour with a wooden spoon. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
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- Remove one roll from the refrigerator. Unwrap and reshape slightly, if necessary. Carefully cut into 1/4-inch-thick slices. Place 2 inches apart on foil-lined cookie sheet.
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