Lemon Cream Hazelnut Squares Recipes

LEMON CREAM SQUARES

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.

MEYER-LEMON AND HAZELNUT TART

Steps:

• Crust:Preheat oven to 375 degrees. Pulse hazelnuts in a food processor until finely ground. Add confectioners' sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer 2/3 cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining 1/3 cup dough firmly up sides of pan. Freeze until firm, about 15 minutes.
• Blind-bake crust: Remove from freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely. The tart shell can be baked up to two days ahead; store at room temperature.
• Filling:Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt. Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust. Refrigerate until filling has set, at least 2 hours.
• Meringue:Whisk together egg whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water. Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulee meringue with a kitchen torch, if desired. Serve.

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.

CREAMY LEMON SQUARES

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.

LEMON SQUARES

Steps:

• For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
• Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
• For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour.
• Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar.

LEMON HAZELNUT SQUARES

Steps:

• For crust:
• Preheat oven to 350°F. Line 8-inch square baking pan with foil; butter foil. Mix flour, sugar and salt in processor. Add butter and nuts and blend until fine meal forms. Press onto bottom of prepared pan. Bake until light brown around edges, about 18 minutes.
• Meanwhile, prepare filling:
• Blend first 6 ingredients in processor.
• Pour filling onto hot crust. Bake until filling begins to brown at edges and is just springy to touch, about 20 minutes. Cool completely in pan on rack.
• Lift foil and dessert from pan. Gently peel foil from edges. Cut dessert into 16 squares. (Can be made 1 day ahead. Wrap tightly; chill.) Sift powdered sugar over squares; serve at room temperature.

LEMON CREAM CHEESE SQUARES

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.