Best Lemon Squares Recipes

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LEMON SQUARES



Lemon Squares image

Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients are simple-the recipe is too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about two dozen 2-inch squares

Number Of Ingredients 10

1 3/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, frozen
3/4 cup confectioner's sugar, plus more for dusting
3/4 teaspoon salt
4 large eggs, lightly beaten
1/4 cup whole milk
3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
3/4 cup freshly squeezed lemon juice (about 4 lemons)
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.
  • Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
  • Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
  • Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
  • An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.
  • Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.

BEST LEMON SQUARES



Best Lemon Squares image

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

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

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 BARS



Lemon Bars image

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

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

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



Lemon Squares image

Provided by Trisha Yearwood

Categories     dessert

Time 1h

Yield 15 squares

Number Of Ingredients 10

1 cup (2 sticks) butter, at room temperature
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for sprinkling
4 large eggs
5 tablespoons fresh lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

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.

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  • Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

LEMON SQUARES



Lemon Squares image

The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you're in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.

Provided by Dena Kleiman

Categories     dessert

Time 1h

Yield 16 servings

Number Of Ingredients 8

2 cups/256 grams flour, plus 1/4 cup/32 grams
1/2 cup confectioners' sugar/61 grams, plus 2 teaspoons
1 teaspoon kosher salt
1 cup/227 grams (2 sticks) unsalted butter, melted
4 eggs
2 cups/400 grams granulated sugar
1/3 cup/80 milliliters lemon juice (from about 1 to 2 lemons)
1/2 teaspoon baking powder

Steps:

  • Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
  • Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams

LEMON SQUARES



Lemon Squares image

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

3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
1-1/2 cups cold butter
TOPPING:
6 eggs, lightly beaten
3 cups sugar
1/2 cup lemon juice
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar

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.

EASIEST EVER LEMON SQUARES



Easiest Ever Lemon Squares image

This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.

Provided by Sharon in Ontario.

Categories     Bar Cookie

Time 1h3m

Yield 20-25 squares, 20-25 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter
1/3 cup raspberry jam
2 eggs
1 (212 g) package shirriff lemon pie filling
1/2 cup ground almonds
1/4 cup sliced almonds

Steps:

  • Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
  • Beat eggs until light and creamy. Beat in pie filling 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.
  • Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.

Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1

PERFECT LEMON SQUARES



Perfect Lemon Squares image

The perfect warm-weather dessert, these lemon squares are made with a sweet, flaky crust to balance out the tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons, freshly squeezed lemon juice (about 7 lemons)
1 cup blanched almonds, chopped and toasted

Steps:

  • Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners' sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.
  • Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners' sugar, slice into pieces with a sharp knife, and serve.

LEMON SQUARES



Lemon Squares image

GINA There's something about the smell and taste of fresh lemon that livens a dish right up. I remember my great-great-grandmother always rolled lemons on the counter before slicing them, to get the full flavor and extract all the juices, so I do it, too. I'm having a moment just thinking about watching her. Lemon squares are easy to prepare, and give you an Old South flavor that takes you right back in time. And the confectioners' sugar at the end doesn't hurt one bit.

Yield makes 24 squares

Number Of Ingredients 12

1/2 cup cold butter, diced
1 cup all-purpose flour
1/4 cup confectioners' sugar, plus more for dusting
Dash of salt
1 egg yolk, chilled
2 tablespoons ice water
4 large eggs
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
Juice of 3 lemons
Zest of 1 lemon, grated

Steps:

  • Preheat the oven to 325 degrees F and adjust rack to center.
  • Put the butter, flour, confectioners' sugar, and salt in a food processor, and pulse in short intervals until the mixture is crumbly and resembles small peas. Add the cold egg yolk and water to the mixture, and pulse until just mixed. Place the dough on a floured surface, knead just a few times, and form into a disk. Wrap in plastic, and keep in the refrigerator until cold, about 30 minutes.
  • When the dough is cold, roll it out on the floured work surface, and cover the bottom of a 9-by-13-inch pan with it. Bake for 20 minutes, or until lightly golden. Remove, and let cool slightly.
  • Whisk together the eggs, sugar, flour, baking powder, lemon juice, and zest in a bowl. Pour the filling over the hot crust.
  • Bake for 30 minutes, until the lemon center sets. Remove from the oven, cool completely, dust with confectioners' sugar, and cut into squares.

THE BEST LEMON SQUARES



The Best Lemon Squares image

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

1 cup all-purpose flour
1/4 cup confectioners' sugar
8 tablespoons unsalted butter (room temperature, cut into 8 pieces)
1 egg white (for glazing)
2 large eggs, room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest (grated, about 1 large lemon)
1/2 teaspoon baking soda
3 tablespoons fresh lemon juice
1 -2 tablespoon confectioners' sugar (for sprinkling)

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

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From crazyforcrust.com


BEST EVER LEMON BARS RECIPE! - HARBOUR BREEZE HOME
Instructions. Step One: Prepare the crust.In a medium sized bowl, mix together the flour and powdered sugar. Using a pastry blender or 2 knives, cut in the butter until it resembles course oatmeal. Press into an 8 x 8 inch pan that has been lined with parchment paper and bake 20 minutes at 350 degrees.
From harbourbreezehome.com


BEST LEMON BARS (LEMON SQUARES) - JOYFOODSUNSHINE
2021-04-09 In the bowl of a standing mixer fitted with the paddle attachment, beat butter and vanilla, then add flour, powdered sugar and salt and beat until coarse, large crumbs form (about 60-90 seconds). Line an 8x8” baking dish with parchment paper and lightly grease, set aside. I like to cut the sides so the paper sits nicely in the pan for easy removal.
From joyfoodsunshine.com


BEST LEMON SUNSHINE SQUARES RECIPE - RELUCTANT ENTERTAINER
2022-01-19 In a medium bowl, mix flour, butter, and powdered sugar. Press into an ungreased square pan, building the edges up 1/2-inch. Bake the crust. In the same bowl, beat the granulated sugar with a hand mixer, with lemon peel, lemon juice, baking powder, salt and eggs, until light and fluffy. Pour the mixture over the hot crust.
From reluctantentertainer.com


THE BEST LEMON BARS - BROMA BAKERY
2020-04-10 Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper on all sides. Set aside. In a stand mixer with the paddle attachment, beat together the butter, sugar, flour, and salt until the mixture comes together. The mixture will be crumbly. Press the shortbread in an even layer into the prepared pan.
From bromabakery.com


THIS MONTH'S RECIPES | ANNA OLSON
In the food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.
From annaolson.ca


EASY FRESH LEMON SQUARES - QUICK & EASY TANGY LEMON BARS
2021-11-12 In a medium bowl, beat on medium speed the butter and powdered sugar until combined then add the flour and beat again until a soft dough forms (approximately 1 1/2 minutes). Pat evenly onto the bottom of the prepared baking pan. Bake 18-20 minutes. Remove from oven, but leave oven on.
From anitalianinmykitchen.com


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