Creamy Lemon Squares Easy Recipes

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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

CREAMY LEMON SQUARES



Creamy Lemon Squares image

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

Categories     lemon bars     dessert recipes     lemon squares     shortbread     quick dessert recipes

Time 45m

Yield 1

Number Of Ingredients 7

1/2 c. unsalted butter
1/2 c. confectioners' sugar
1/4 tsp. salt
1 c. all-purpose flour (spooned and leveled)
4 large egg yolks
1 can sweetened condensed milk
3/4 c. fresh lemon juice (from about 3 lemons)

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.

CREAMY LEMON SQUARES



Creamy Lemon Squares image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

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 CREAM SQUARES



Lemon Cream Squares image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 15 squares

Number Of Ingredients 7

One 18.25-ounce box lemon cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
16 ounces cream cheese (recommended: Philadelphia) softened
1/3 cup sugar
One 3-ounce box lemon or lime gelatin (recommended: Jell-O)
2 eggs

Steps:

  • Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
  • For lemon layer:
  • In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
  • For top layer:
  • In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
  • Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
  • Indoor:
  • Preheat oven to 350 degrees F.
  • Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

CREAMY LAYERED LEMON SQUARES



Creamy Layered Lemon Squares image

Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 20 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 cups sliced fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
2 cups ice cubes

Steps:

  • Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
  • Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
  • Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g

FLUFFY LEMON SQUARES



Fluffy Lemon Squares image

A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. They're not only fun to make with my grandchildren, but they're delicious, too. -Joyce Speerbrecher, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

Steps:

  • In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11x7-in. dish. Refrigerate for 30 minutes., Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream., Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers.

Nutrition Facts : Calories 285 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMY LEMON SQUARES



Creamy Lemon Squares image

These tasty lemony nuggets were found at Kraft Foods, & although there are boxed lemon bar mixes out there, the homemade kind, well.... Preparation time DOES NOT INCLUDE the 2+ hours to chill in the refrigerator.

Provided by Sydney Mike

Categories     Dessert

Time 53m

Yield 16 serving(s)

Number Of Ingredients 12

20 reduced-fat vanilla wafers, finely crushed
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter or 1/4 cup margarine, cold
1 (8 ounce) package neufchatel cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, minced
1/4 cup lemon juice
1/4 teaspoon baking powder
2 teaspoons powdered sugar (optional)

Steps:

  • Preheat oven to 350 degrees F, & line 8" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].
  • FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.
  • Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • Press firmly onto bottom of prepared pan.
  • Bake 15 minutes.
  • FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.
  • Add eggs & 2 tablespoons flour, mixing well.
  • Blend in 1 tablespoon lemon zest, lemon juice & baking powder.
  • Pour over crust.
  • Bake 25-28 minutes or until center is set.
  • Cool completely, then cover & refrigerate at least 2 hours or overnight.
  • If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.
  • Cut into squares to serve.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 172.8, Fat 7.5, SaturatedFat 4, Cholesterol 43.9, Sodium 83.1, Carbohydrate 24.3, Fiber 0.4, Sugar 18.3, Protein 2.9

CREAMY LEMON SQUARES



Creamy Lemon Squares image

Get a sunny pop of color with our Creamy Lemon Squares recipe! This lemon squares recipe will help you get dessert squares bursting with intense flavor.

Provided by My Food and Family

Categories     Baking Ingredients

Time 3h23m

Yield 16 servings

Number Of Ingredients 11

20 reduced-fat vanilla wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold margarine, cut up
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. zest and 1/4 cup juice from 2 lemons, divided
1/4 tsp. baking powder
2 tsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
  • Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.
  • Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

LEMON SQUARES I



Lemon Squares I image

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

1 cup unsalted butter
2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
2 cups white sugar
4 eggs
1 lemon
6 tablespoons lemon juice
½ teaspoon baking powder
1 ½ cups chopped walnuts
1 tablespoon all-purpose flour

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

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.

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