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 SLICE
Lemon slice with coconut: a sweet and tart, typical Australian dessert, easy to make, and sure to please anyone.
Provided by Adina
Categories Cakes
Time 20m
Number Of Ingredients 13
Steps:
- Finely crush ¾ of the biscuits in the food processor. Crush the remaining biscuits only roughly. If you don't have a food processor, place ¾ of the biscuits in a freezer bag, close well and crush finely with a rolling pin. Place in a bowl and add the roughly crushed ones as well. Set aside.
- Place the butter and sweetened condensed milk in a small saucepan. Heat gently, while stirring, until the butter is melted and the mixture is smooth. Add the lemon juice and lemon zest.
- Pour over the crushed biscuits, add the desiccated coconut and stir well to combine.
- Line a baking dish of about 25x20cm/10x8 inches with baking paper. Press the mixture into the dish. Place in the fridge for 30 minutes until set.
- Make sure that the butter is very soft, like a paste.
- Sieve the icing sugar into a bowl. Add the butter, lemon juice, and hot water. Whisk well until the mixture is smooth.
- Spread over the lemon slice. Sprinkle with the desiccated coconut.
- Place in the refrigerator until ready to serve. Cut into small squares (about 24).
Nutrition Facts : ServingSize 1 slice, Calories 127 kcal, Carbohydrate 15 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 59 mg, Sugar 10 g, UnsaturatedFat 3 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
AUSSIE LEMON SQUARES (SLICES)
Found at an Australian recipe website, this is a very nice dessert. Delicious and something worth sharing with a greater group, and easy to transport. My family loves these; flavorful, and they work in the summertime for their tangy flavor, and now in the Autumn-time for their more wheaty/grainy consistancy. Slightly of a granola texture, only slightly, but makes these very satisfying. Challenge may come in getting a hold of the buiscuits; the recipe says to use Granita buscuits from Australia, however here in New York we have many British stores so I've used the comparable Mcvitites Digestives biscuits instead.
Provided by SusieNYC
Categories Dessert
Time 2h20m
Yield 12 Squares, 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease the base and sides of a baking sheet that is 15.5cm x 25cm, paying particular attention to the two short ends, then line lengthwise with parchment paper, with a bit of overhang over the long ends (overhang helps in lifting of entire slice from pan in one piece). Set aside.
- Place condensed milk and 100g butter in a small saucepan over medium heat stirring until butter melts and both ingredients are blended well (3 minutes).
- Hand-crush or use a food processor to make fine crumbs out of the biscuits. By hand you could place biscuits in a plastic food bag then wrap that bag in a dish towel, then pound and roll with a rolling pin or hammer or large wooden spoon.
- Combine biscuit crumbs, 1 cup shredded coconut, and 2-3 teaspoons (per taste) of the lemon rind in a bowl. Add warm milk and butter mixture. Stir until well combined.
- Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
- To make lemon icing:.
- Place confectioners sugar, 40g butter and 3 tablespoons fresh lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over chilled biscuit mixture. Refrigerate for 30 minutes until icing has set. Cut into 12 pieces.
Nutrition Facts : Calories 292.2, Fat 14.4, SaturatedFat 9.4, Cholesterol 29.3, Sodium 230.4, Carbohydrate 40.5, Fiber 0.8, Sugar 29.9, Protein 2.6
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