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.
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
The sweetened condensed milk in the lemon topping makes these bars a bit like a lemon cream pie with its layer of smoothness atop a shortbread-like base.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield Makes: 24 squares
Number Of Ingredients 16
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
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.
LUSCIOUS LEMON SQUARES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h25m
Yield 20 to 24 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
- In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
- Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
- For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
- Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.
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
REALEMON LEMON SQUARES
I absolutely adore lemon bars, but unfortunately most recipes are super sweet with a fake lemony flavor. This recipe, from my mother's Realemon Recipe book, is a sweet-tart version of lemon squares. In my opinion, you can't get better than this.
Provided by Heirloom
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream together ingredients for crust and press into 9 x 13-inch pan.
- Bake for 20 minutes at 350 degrees.
- Mix together filling ingredients and pour over first layer.
- Bake 25 minutes.
- Sprinkle with powdered sugar while warm.
Nutrition Facts : Calories 788.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 205.3, Sodium 418.3, Carbohydrate 113.3, Fiber 1.3, Sugar 76.8, Protein 9.4
LEMONIEST LEMON SQUARES
These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving.
Provided by blucoat
Categories Bar Cookie
Time 1h20m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Crust: Preheat oven to 325 degrees. Combine flour and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.
- Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
- Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust.
- Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour or keep at room temperature for three hours before cutting. Cut into squares, about 2 1/4 inches. Dust tops with confectioner's sugar.
Nutrition Facts : Calories 219.2, Fat 7.1, SaturatedFat 4, Cholesterol 61.7, Sodium 19.2, Carbohydrate 37.2, Fiber 0.3, Sugar 28.7, Protein 2.7
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
- Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
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
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.
LEMON SQUARES III
These squares have a nice lemony taste to them for all of the lemon lovers.
Provided by Heather
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 1h15m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 1/2 cups flour, 1/4 cup sugar and 1/2 cup butter until the mixture is mealy. Press into the bottom of an ungreased 9x9 inch pan.
- Bake for 20 minutes in the preheated oven, or until golden. In a medium bowl, beat eggs until light, and stir in the 3 tablespoons of lemon juice. Combine 1 cup sugar, 2 tablespoons flour, baking powder and salt (if desired); whisk into the eggs. Stir in the coconut. Pour over the baked crust and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until center is set and bars are golden. Cool and frost. To make the frosting: In a small bowl, stir together the confectioners' sugar and 2 tablespoons butter. Mix in the lemon juice 1 teaspoon at a time as needed for desired spreading consistency. Spread over cooled bars.
Nutrition Facts : Calories 109 calories, Carbohydrate 17.5 g, Cholesterol 18.8 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 53.8 mg, Sugar 12.7 g
LEMON SQUARES
Make and share this Lemon Squares recipe from Food.com.
Provided by Jellyqueen
Categories Bar Cookie
Time 40m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- *NOTE:Original recipe used 1 T butter, softened.
- **NOTE:Original recipe used 1 T canola oil.
- ***NOTE:Original recipe used 2 lg egg whites, divided.
- Preheat oven to 350 deg F.
- Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray.
- In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
- In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
- (butter), oil, egg white and lemon rind (zest) with electric mixer until smooth.
- Stir in dry ingredients until blended and crumbly.
- Note: Mine never did get crumbly-- it was a batter.
- Press dough in an even layer in baking pan.
- Note: I just poured it.
- into the baking pan.
- Bake the crust 15- 20 min or until it is puffed all.
- over and browned around the edges.
- Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
- Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
- Let cool completely in pan on a wire rack.
- Cut into squares and dust with.
- confectioner's sugar.
- Note: I omitted the confectioners sugar.
Nutrition Facts : Calories 98, Fat 1.1, SaturatedFat 0.2, Cholesterol 11.8, Sodium 77.3, Carbohydrate 20.3, Fiber 0.3, Sugar 14.1, Protein 2.1
SUZANNE'S FAMOUS LEMON SQUARES OR BARS
you cannot have just one, these lemon squares are to die for. i have gotten into fights with my friends over who gets to keep the leftovers!
Provided by .rox2217
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F.
- For Crust: Melt butter.
- Stir sugar and flour together.
- Mix the two, and pat into the bottom of 9"x13" baking pan.
- Bake for 20 minutes.
- For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently. Do not use electric mixer.
- Pour over baked crust carefully.
- Bake another 25 minutes until firm.
- Sprinkle with powdered sugar.
- Cool completely before slicing.
- Reminder: Do not use electric mixer. Do not double this recipe. For more pungent lemon flavor, add one grated lemon rind to the egg mixture.
Nutrition Facts : Calories 297, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 122.4, Carbohydrate 42.8, Fiber 0.5, Sugar 28.9, Protein 3.5
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
FLUFFY LEMON SQUARES
A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. They're not only fun to make with my grandchildren, but they're delicious, too. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11x7-in. dish. Refrigerate for 30 minutes., Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream., Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers.
Nutrition Facts : Calories 285 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
PERFECT LEMON SQUARES
These are so easy. Sweet and tangy with a perfect shortbread crust.
Provided by Sierra S
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
- Bake in the preheated oven until the crust is golden brown, about 20 minutes.
- While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
- Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 30.9 g, Cholesterol 51.3 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 115.7 mg, Sugar 18.4 g
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
BUTTERY LEMON SQUARES
The title says it all. I ran across this yummy recipe in a booklet published by my local grocery store.
Provided by SharleneW
Categories Bar Cookie
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 9
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.
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