BEST LEMON SQUARES
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
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
LEMON DREAM SQUARES
Make a splash with these Lemon Dream Squares. Get a bit of frozen lemon deliciousness on a hot summer day with this recipe. With just 15 minutes of prep, these berry-topped Lemon Dream Squares are as easy to make as they are to eat.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan. Freeze until ready to use.
- Beat yogurt and dry gelatin mix in large bowl with mixer until blended. Add COOL WHIP; mix well. Spoon over crust.
- Freeze 4 hours. Use plastic wrap handles to remove dessert from pan before cutting to serve. Top with berries.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LEMON DREAM BARS
This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
Provided by bluebayou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees).
- In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool.
- In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes.
- To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 32.9 g, Cholesterol 44.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 122.8 mg, Sugar 23.2 g
LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY LEMON SQUARES
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
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
BEST LEMON SQUARES RECIPE
Luscious lemon filling, rich, buttery shortbread crust, and a dusting of powdered sugar make these lemon squares as delectable as dessert can get.
Provided by Erren Hart
Categories Dessert
Time 2h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 78 mg, Sodium 133 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 4 g, ServingSize 1 serving
DREAM BARS
Dream Bars come from Hillary Lawson of Plummer, Idaho. "These bar cookies are a family favorite and excellent travelers," explains Hillary. "Wonderfully moist and chewy, they're define winners with the men and kids."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON DREAM CHEESECAKE BARS
These lemony cheesecake-like bars are irrestible, and they're a cinch to make. According to the recipe these bars contain only 95 calories and 3 grams of fat. This is a "recipe makeover" recipe. Be sure to use the "light" ingredients to keep these low on calories and fat. HINT: If you can't find a 9 oz. box of single-layer cake mix, use half a package of double-layer cake mix (the 18 oz. box), which equals 2 cups plus 2 tbsp. mix.
Provided by Celeste
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- TO MAKE THE CRUST: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray. In a food processor or blender, combine the cake mix, walnuts, butter, and egg white and pulse until crumbly. Press into the prepared baking dish and bake for 10 minutes, or until set. Remove from the oven and cool on a rack for 5 minutes. Do not turn off the oven.
- TO MAKE THE FILLING: In a large bowl, using an electric mixer set on medium-high speed, beat the cream cheese until fluffy. Gradually beat in the milk, lemon juice, egg, and lemon peel. Pour into the partially baked crust, smoothing the surface of the filling. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on a rack. Cut into bars.
Nutrition Facts : Calories 68.3, Fat 4.3, SaturatedFat 1.6, Cholesterol 11.7, Sodium 78.5, Carbohydrate 6.1, Fiber 0.2, Sugar 3.4, Protein 1.5
CREAMY LAYERED LEMON SQUARES
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
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
GRANDMA ILA NELSON'S LEMON DREAM BARS
This recipe came from Whitefish, Montana and was given to me years ago by a dear friend. It had been passed down from her family for generations. I love the fragrance and flavor of lemons. This is by far the easiest and best tasting lemon bar I have come across. I have made it for bake sales, gifts, and simply to serve, and I always have requests for the recipe.
Provided by Jennifer Rosholt
Categories Bar Cookie
Time 35m
Yield 24-36 bars
Number Of Ingredients 14
Steps:
- For Crust: In medium sized bowl, stir together flour and powdered sugar.
- Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
- For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
- For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
- Cut into bars & serve. Store covered.
Nutrition Facts : Calories 340.7, Fat 17.1, SaturatedFat 11.6, Cholesterol 65.8, Sodium 111.7, Carbohydrate 46, Fiber 1.5, Sugar 34.6, Protein 3
LEMON DREAM BARS
Categories Egg Dessert Bake Easter Kid-Friendly Quick & Easy Lemon
Yield 12 squares
Number Of Ingredients 12
Steps:
- mix pie crust ingredients pat into 9 X 13" greased pan Bake 20-25 min at 350 degrees let cool Topping mix dry ingredients (above) together than add beaten eggs pour over cooled crust bake 20-25 minutes 350 degrees Dust with powdered sugar cool and cut into squares b/f removing from pan
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