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.
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
LUSCIOUS LIME ANGEL SQUARES
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.
Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.
LUSCIOUS LEMON-RASPBERRY BARS
Found this recipe on the box of the Betty Crocker Lemon Bars. The lemon bars by themselves are great, but add the raspberry preserves and you have a real treat. Lemon bar mix is not a recognized ingredient on this site, but that is what you'll need for the recipe. It can be found with the cake mixes in the grocery store.
Provided by Mary K. W.
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F whether using metal or glass pan.
- Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
- Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
- Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
- Bake 35 to 4 minutes or until top begins to brown and center is set.
- Cool 10 minutes.
- Spread preserves over top. Cool completely, about 1 hour.
- Sprinkle with powedered sugar.
- For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
- Store covered in refrigerator.
Nutrition Facts : Calories 52.4, Fat 3.4, SaturatedFat 1.9, Cholesterol 47.5, Sodium 35.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.5, Protein 1.7
LUSCIOUS LEMON BARS
A smaller version of the familiar recipe that makes up to 8 bars in a standard 8x4 loaf pan. As seen in Taste of Home's Cooking for 2.
Provided by Vyrianna
Categories Bar Cookie
Time 55m
Yield 8 bars, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and confectioners' sugar, gradually beat in flour. Press onto the bottom of an ungreased 8-in. x 4-in. 2-in. loaf pan. Bake at 325º for 14-16 minutes or until set and the edges are lightly browned.
- For filling, in a mixing bowl, beat the egg, sugar, lemon juice, flour and baking powder until frothy. Pour over warm crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 598.6, Fat 25.9, SaturatedFat 15.4, Cholesterol 166.8, Sodium 222.1, Carbohydrate 86.9, Fiber 1, Sugar 59.1, Protein 7.1
LUSCIOUS LEMON BARS
This is from Southern Living - I increased the lemon from 1/3 cup to 1/2 cup. It might just be the type of lemons that grow on my tree - but they just weren't quite tangy enough til I made that change. Everyone LOVES these.
Provided by lindieb
Categories Bar Cookie
Time 1h5m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Combine 2 cups flour and 1/2 cup powdered sugar.
- Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13 x 9 inch pan.
- Bake at 350 for 20 to 25 minutes, or til lightly browned.
- whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust.
- Bake at 350 for 25 minutes or til set. Let cool completely on a wire rack. Cut into bars and sprinkle evenly with additional powdered sugar. (I use a sifter). Cut into squares. Store in fridge.
Nutrition Facts : Calories 198.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 55.6, Sodium 74, Carbohydrate 28.6, Fiber 0.3, Sugar 19.3, Protein 2.4
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: 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
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield approximately 4 dozen
Number Of Ingredients 9
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
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.
LUSCIOUS LEMON COCONUT MERINGUE SQUARES
The crust is pressed into a square baking pan and baked, then filled with lemon filling and topped with a coconut meringue. Easier than pie and so delicious.
Provided by Marie
Categories Dessert
Time 55m
Yield 9 squares
Number Of Ingredients 11
Steps:
- Combine the filling ingredients, cook, stirring constantly until thick and set aside.
- For the crust, cream butter, add brown sugar and beat well.
- Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
- Bake at 375° for 15 minutes.
- Allow to cool, then spread with cooled filling.
- For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
- Fold in 2 cups coconut and cover lemon filling with the topping.
- Return to oven and bake for 15 minutes longer or until browned.
- Cool and cut into squares.
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- To make crust: Preheat oven to 350 degrees F. Coat the inside of an 8-inch square baking pan with cooking spray; set aside.
- Stir together cake flour and confectioners' sugar in a large bowl. Cut cream cheese into the flour mixture with a pastry blender or your fingertips until crumbly. Gradually add oil, stirring with a fork. Toss with fingertips until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared baking pan. Bake for 20 to 25 minutes, or until light golden.
- To make filling: Beat egg whites, sugar and lemon zest together in a mixing bowl with an electric mixer until smooth.
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