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.
TROPICAL CHEESECAKE BARS
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h30m
Yield Cuts into 12-14 bars
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
- In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
- When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.
Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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.
TROPICAL LEMON SQUARES
Addictively good lemon squares with a brown sugar-cashew crust and moist lemony coconut topping full of bits of yummy fruit. The lemon and fruit flavour develops as the squares are cooling so these squares are better after they are out of the oven for several hours. I have no idea how long these squares will keep because they are always gone within a day or so! Note: Golden raisins are a lot softer than other types of raisins and don't leave hard chewy bits in the squares, substituting other types of raisins in this recipe would likely not have the same outcome. Submitted for Ready Set Cook Winter 2005.
Provided by _Pixie_
Categories Bar Cookie
Time 1h
Yield 35 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
- Press mixture into a 9x13-inch pan and bake for 10 minutes.
- Mix the eggs and condensed milk (I use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
- Add the coconut, chopped raisins and chopped apricots and mix well.
- Spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
- Run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.
Nutrition Facts : Calories 158.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.1, Sodium 69, Carbohydrate 22.2, Fiber 0.6, Sugar 15.2, Protein 2.5
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 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
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