LEMON SQUARES I
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
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 FRUIT SQUARES
Serving a crowd? Summer fruits top off a yogurt-whipped cream filling in a light and luscious dessert made for sharing.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, butter, 1/3 cup powdered sugar and 1 tablespoon of the lemon peel, using pastry blender or crisscrossing 2 knives, until coarse crumbs form. Press mixture evenly on bottom of rectangular pan, 13x9x2 inches.
- Bake 20 to 25 minutes or until crust is dry and light golden brown. Cool completely, about 30 minutes.
- In chilled medium bowl, beat whipping cream, 3 tablespoons powdered sugar and remaining 1 tablespoon lemon peel with electric mixer on high speed until stiff peaks form. Gently stir in yogurt. Spoon over crust. Top with nectarines and blackberries. Serve immediately, or cover and refrigerate until serving.
- For serving pieces, cut into 5 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Square, Sodium 70 mg, Sugar 7 g, TransFat 0 g
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
LUSCIOUS LEMON SQUARES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h25m
Yield 20 to 24 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
- In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
- Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
- For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
- Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.
LEMON SQUARES
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
Lemon squares combine the wonderful flavor of freshly squeezed lemon juice with just a few staples such as sugar, flour, eggs, and milk in this simple Lemon Squares dessert. But not only the ingredients are simple-the recipe is too.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes about two dozen 2-inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.
- Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
- Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
- Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
- An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.
- Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.
FLUFFY LEMON SQUARES
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
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.
LEMON SQUARES
The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you're in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.
Provided by Dena Kleiman
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams
TROPICAL LEMON SQUARES
Addictively good lemon squares with a brown sugar-cashew crust and moist lemony coconut topping full of bits of yummy fruit. The lemon and fruit flavour develops as the squares are cooling so these squares are better after they are out of the oven for several hours. I have no idea how long these squares will keep because they are always gone within a day or so! Note: Golden raisins are a lot softer than other types of raisins and don't leave hard chewy bits in the squares, substituting other types of raisins in this recipe would likely not have the same outcome. Submitted for Ready Set Cook Winter 2005.
Provided by _Pixie_
Categories Bar Cookie
Time 1h
Yield 35 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
- Press mixture into a 9x13-inch pan and bake for 10 minutes.
- Mix the eggs and condensed milk (I use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
- Add the coconut, chopped raisins and chopped apricots and mix well.
- Spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
- Run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.
Nutrition Facts : Calories 158.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 26.1, Sodium 69, Carbohydrate 22.2, Fiber 0.6, Sugar 15.2, Protein 2.5
MAKEOVER FROSTY LEMON SQUARES
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 240 calories, Fat 10g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
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