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
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
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.
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.
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
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
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.
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
LEMON CAKE SQUARES
Make and share this Lemon Cake Squares recipe from Food.com.
Provided by cuisinebymae
Categories Bar Cookie
Time 45m
Yield 40 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Cream margarine and sugar.
- Stir in eggs.
- Stir in vanilla.
- Combine flour, baking powder, and salt.
- Stir into creamed mixture.
- Stir in the milk until well combined.
- Pour into a greased and floured 13"X 9"X 2" pan.
- Bake at 350F.
- for 25 minutes.
- Combine lemon juice and sugar.
- Spoon over hot cake.
- Bake at 350F.
- for 5 minutes.
- Cut while still warm into squares.
MAGIC LEMON SQUARES
Make and share this Magic Lemon Squares recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 1 8-inch square cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (325F if using a glass dish).
- In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder, and butter. Stir to a crumbly mixture. Set aside.
- In a medium bowl, combine milk and lemon juice.
- Pat 1/2 of crumb mixture evenly in bottom of pan. Spread milk mixture over and sprinkle remaining crumb mixture on top.
- Bake 25-30 minutes or until lightly browned. Cool thoroughly before serving.
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