Kates Lemon Squares Recipes

KATE'S LEMON SQUARES

Kate's Lemon Squares image

Provided by Marian Burros

Categories dessert

Time 1h

Yield About 100

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups unbleached flour
Pinch salt
4 eggs
2 cups granulated sugar
6 tablespoons flour
6 tablespoons fresh lemon juice
6 tablespoons lemon rind
Confectioners' sugar for topping

Steps:

For the crust combine the ingredients; blend with fingers or pastry blender and pat evenly into 10-by-15-inch jellyroll pan.
Bake at 350 degrees for 20 minutes.
Meanwhile, beat eggs slightly; stir in sugar, flour, lemon juice and rind. Mix well and spread over baked crust. Bake for 25 minutes more.
When cooled, cut into tiny squares; remove from pan and sprinkle top with confectioners' sugar.
If desired, bake, cut into squares and freeze. To serve, defrost and sprinkle with confectioners' sugar.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON SQUARES

Lemon Squares image

Provided by Trisha Yearwood

Categories dessert

Time 1h

Yield 15 squares

Number Of Ingredients 10

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

KATIE COURIC'S LEMON BARS

Katie Couric's Lemon Bars image

I tore this recipe out of People magazine in the May 14, 2012 edition. Katie Couric says this recipe is a tradition and the perfect treat for Mother's Day. They are a little cakey on the bottom and then gooey like a delicious lemon pie and tart like lemon drop candies. I used cake flour and got great results. You can use all purpose flour as well. Delicious!

Provided by pamela t.

Categories Dessert

Time 50m

Yield 20 bars, 20 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup confectioners' sugar
2 cups flour
1 pinch salt
1 cup butter, room temperature, sliced into 8 pieces
4 eggs
2 cups sugar
6 tablespoons flour
6 tablespoons lemon juice
1 lemon, rind of, grated

Steps:

Preheat oven to 350 degrees Fahrenheit.
Lightly grease a 13"x9" baking pan; set aside.
In a food processor, blend confectioners' sugar, 2 cups flour and salt.
Add butter and pulse until the mixture is crumbly.
Press into baking pan and bake for 20 minutes.
Remove from oven.
Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
Stir in lemon rind.
Pour this mixture on top of baked mixture; bake an additional 25 minutes.
Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
Cut into squares.

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