Butterylemonsquares Recipes

LUSCIOUS LEMON SQUARES

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

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.

LEMON SQUARES

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.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

BEST LEMON SQUARES RECIPE

Steps:

• Preheat the oven to 350°F/160°C
• Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.
• Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It's an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
• In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
• Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).
• Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.
• Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.
• Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).
• Once cool, lift the bars out of the pan by lifting with the parchment overhang on the sides.
• Dust with confectioners' sugar and cut into squares before serving.
• For neat squares, wipe the knife clean between each cut.Cover and store leftover lemon bars in the refrigerator for up to 1 week.

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.

BUTTERY LEMON SQUARES

Steps:

• In a bowl with mixer, beat butter with 1/2 cup powdered sugar until mixture is smoothly blended.
• Add 2 cups flour to butter mixture.
• Beat until well mixed.
• Pat dough into a ball.
• Press evenly into a buttered and floured 9- by 13-inch pan.
• Bake in 350°F oven until golden, about 20 minutes.
• While dough bakes, in a food processor or bowl with mixer, whirl granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.
• Pour onto hot crust.
• Bake until the lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes.
• Remove from oven and dust with remaining 2 tablespoons powdered sugar.
• Cool in pan on a rack.
• With a sharp knife, divide into 24 squares.
• Store in airtight container up to 2 days or can be frozen to store longer.

EASIEST EVER LEMON SQUARES

Steps:

• Combine flour and sugar, then butter until the mixture clumps together.
• Press firmly into 8" square pan.
• Bake at 350 degrees 15-18 minutes or until lightly browned.
• Remove from oven and spread with jam.
• Beat eggs until light and creamy.
• Beat in pie filling powder and ground almonds.
• Pour over jam layer.
• Sprinkle with sliced almonds.
• Bake 20-25 minutes at 350 or until set and firm to touch.
• Cool and cut.
• For Lemon Coconut squares sub 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.

LEMON SQUARES

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.