Creamy Lemon Squares Recipes

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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.

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

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 CREAM CHEESE SQUARES



Lemon Cream Cheese Squares image

Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!

Provided by Sharon123

Categories     Cheesecake

Time 1h50m

Yield 12-16 bars

Number Of Ingredients 13

1 cup flour
1/4 cup confectioners' sugar
8 tablespoons unsalted butter, room temperature, cut into 8 pieces
1 egg white, for glazing
10 ounces cream cheese, room temperature
1/2 cup sugar, plus
1 tablespoon sugar
2 teaspoons grated lemon zest
1/4 cup sour cream, plus
1 tablespoon sour cream, room temperature
6 tablespoons fresh lemon juice
2 large eggs, room temperature
1 teaspoon vanilla

Steps:

  • Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
  • For the base:.
  • Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
  • Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
  • Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
  • Meanwhile prepare the topping:.
  • Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
  • Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
  • Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
  • Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
  • Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.

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 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

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Creamy Lemon Squares: Tasty, delicious and full of any flavors that you can imaging. I don't know if I did describe it enough, but it tust me it's just ama . Home care stuff. 5k followers. Graham Cracker Crumbs. Graham Crackers. Lemon Squares Recipe. Squares Recipes. Biscuits Graham. Lemon Recipes. Cherry Recipes. Avocado Recipes. Sweet Recipes. More …
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