Lemon Square Recipe From Scratch

SUGAR FREE LEMON BARS

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan lined with parchment paper.
• Beat softened cream cheese with paddle attachment in a stand mixer, scrape the bowl and then add the remaining ingredients.
• Add remaining ingredients into the mixer and mix all together. Mix until mixture leaves sides of the bowl. It is a very soft and delicate dough.
• Press into the bottom of the 8x8 baking dish. Bake the crust for 10 minutes.
• Mix together the ingredients for the filling in the stand mixer until smooth. Pour over the pre-baked crust.
• Bake for 30-35 min or until the filling no longer jiggles if the pan is gently shaken. Cool completely. Gently lift the parchment paper to remove the bars from the pan. Cut into 12 pieces. Sprinkle with powdered sweetener right before serving if desired.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees
• Grease and flour two 8 inch pans ( my pans are 2 inches deep). You could also divide the batter between three 8 inch pans for slightly thinner layers which allows for an additional layer of filling.
• In a medium sized bowl add the flour, baking powder, baking soda, salt and zest of 2 lemons. Whisk to blend and set aside.
• In another bowl, add the milk, vegetable oil and lemon juice, and lemon extract. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until it is lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Slightly increase the speed and mix until combined and smooth, do not mix above medium speed or over mix.
• Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees. If baking three 8 inch pans, bake at 350 for 20-25 minutes. For two 8 inch pans, bake at 350 for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.
• Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes).
• Boil, stirring, for 1 minute more.. Remove the pan from the heat.
• Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan.
• Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate.
• This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved.
• I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes 1 1/4 cups
• Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
• Cut the cream cheese into pieces and add to the butter, beating until blended.
• Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
• Gradually add powdered sugar and beat until well blended.
• For the cake pictured in this post, we piped a dam of lemon cream cheese frosting about 1/4 inch inside the edge of the first layer.
• We spread a thin layer of lemon curd frosting, piped and spread a layer of lemon cream cheese frosting on top of it, and added the top cake layer. We thinly crumb coated the cake with our lemon cream cheese frosting before piping large rosettes all over the cake (use a 2D or 1M tip).

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.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

EASY LEMON BARS WITH BUTTERY CRUST

Steps:

• Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
• In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
• Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
• Position an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
• While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
• Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350 degrees Fahrenheit. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
• Set the pan on a cooling rack and cool until the lemon bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
• Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.

LEMON BARS

Steps:

• PREP: Line a CERAMIC 9x13-inch pan (don't use a metal pan -- it will make the bars taste metallic) with parchment paper, leaving an overhang of paper for easy bar removal. Lightly spray the pan with nonstick spray and set aside.
• SHORTBREAD CRUST: In a stand mixer with a whisk attachment (or use a bowl and hand mixer), beat together the room temperature butter and 1/2 cup white sugar. Beat until smooth and creamy, about 2-4 minutes. Scrape the edges of the bowl as needed. Then add in 3/4 teaspoon salt, 1 teaspoon vanilla bean paste, and 2 cups of flour. Beat until a thick dough forms, scraping the sides as needed. (Dough too soft? Add 1-3 additional tablespoons flour.)
• CRUST CONT.: Transfer dough from bowl to prepared pan and press evenly on the bottom of the pan and a little up the sides (about 1/2-inch). Take your time, ensuring the dough is in an even layer and touching every bit of the edge of the pan so the lemon filling doesn't seep through. Then, place pan in the freezer for 15 minutes to allow crust to firm up a bit. Meanwhile, preheat the oven to 350 degrees F. After 15 minutes, remove crust from freezer and again press all the edges to the pan making sure the seal is 100% tight. Bake crust fully preheated oven for 22-25 minutes or until lightly golden brown at the edges.
• LEMON PREP: Meanwhile, microwave lemons for 15 seconds. Remove, and knead against the counter with your hand. (These two steps help to get your lemons super juicy.)
• LEMONS: Very finely zest a lemon to get 2 teaspoons lemon zest. (Be careful to avoid the white pith of the lemons-- that will make your bars bitter.) Juice the lemons until you have 2/3 cup of lemon juice.
• BLENDER: To a high-powered blender, add remaining 1-1/2 cups white sugar and lemon zest. Pulse just to break down the zest, about 5-8 times. Do not overblend or you'll get powdered sugar! Then add remaining 3 tablespoons flour, 2/3 cup lemon juice, remaining 1/4 teaspoon salt, 4 large eggs, 1/3 cup heavy cream, and 1/4 teaspoon lemon extract (if using). Blend for 20 seconds or until just incorporated-- again, being careful to not over-blend, but ensuring all ingredients are emulsified together. Use a spatula to stir the mixture around and let sit until needed.
• BAKE AGAIN: Stir the blended mixture up again and pour slowly and evenly over the hot crust (right out of the oven). Bake for another 20-25 minutes or until bars very slightly jiggle in the center (like firm Jell-o). Allow bars to cool at room temperature for 2 hours and then chill in the fridge until the lemon layer is firm, about 2 more hours.
• FINISHING: Before enjoying, sprinkle the top of the bars with powdered sugar (through a fine-mesh sieve). Slice and enjoy!
• CUTTING TIPS: Pull the parchment paper overhang to remove the entire slab of bars from the pan and place on a cutting board or surface. Run a sharp knife under hot water, dry, make one cut, and repeat this process until all the bars are cut out.
• STORAGE: Be sure to let the bars cool completely before putting them in the fridge. Cover leftover bars with plastic wrap and pop in the fridge for 4-6 days. Or freeze leftover bars. To freeze: Cut the bars out and set on a lined sheet pan, leaving room around all four edges. Place in freezer until frozen through (2-3 hours). Once frozen through, wrap each lemon bar individually with plastic wrap and store them in a large bag or container and freeze for up to 3 months.

CREAMY LEMON BAR RECIPE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8" baking pan with aluminum foil or parchment paper, lightly sprayed with cooking spray. Set aside.
• Combine crust ingredients (melted butter, flour, powdered sugar and cornstarch) in a mixing bowl, then press into bottom of prepared pan. Keep crust in an even layer, as much as possible. Bake 10 minutes, then set aside.
• While crust is baking, combine filling ingredients (eggs, sugar, zest, juice, flour, buttermilk, and baking powder), and whisk to combine. Try not to whisk too vigorously, as you don't want to incorporate a lot of air into the filling.
• Pour over baked crust and bake (still at 350 degrees F), for 22-25 minutes, until filling has set and edges are lightly golden brown.
• Cool completely on a wire rack for at least 1-2 hours, cover with foil, then refrigerate.
• To slice bars, I find it easiest to lift up on the foiling lining in the pan, to remove the bars from the pan. Slice into 12 bars. Before serving, dust bars with powdered sugar and garnish with a lemon slice if desired.

LEMON SQUARES

Steps:

• Preheat the oven to 350° and line an 8x8 or 9x13 pan with wax paper. Grease well.
• Combine the crust ingredients and mix well. Press into the pan and bake for 15 minutes.
• While crust bakes, whisk the lemon juice, lemon zest, eggs, sugar, and flour until well combined and smooth. Pour onto the pre-baked crust.
• Bake for 20 minutes, until the filling no longer jiggles. Chill for 30 minutes before removing from pan. Cut into small squares and top with powdered sugar if desired.

LEMON BARS

Steps:

• For the crust: Preheat the oven to 350˚. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
• Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

EASY EGGLESS LEMON BARS

Steps:

• Preheat the oven to 350º F/ 180º C. Line the bottom and sides of a 9×13 baking pan with parchment paper (see tip in the notes below), leaving an overhang on the sides to lift the finished bars out. Set aside.
• In a medium bowl, cream together with an electric mixer softened butter and sugar. Add flour and salt, mix to blend until the mixture is just combined, about 1 minute.
• Place the dough into the prepared pan and press firmly with your fingers into an even layer. TIP: I like to place a piece of parchment paper on top of the dough to help the spreading. NOTE: I highly recommend building up a thin 3/4-inch edge around the sides to keep the filling from spilling beneath the crust and sticking.
• Bake for 15-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside.
• Reduce oven temperature to 325º F/ 160º C.
• Sift the sugar, cornstarch, and salt together in a large bowl.
• Add the evaporated milk, lemon juice, lemon zest, and whisk until completely combined. Add 1-2 drops of yellow food coloring if desired.
• Pass the mixture through a fine sieve and then pour filling over the crust.
• Bake the bars for 20-25 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature, for about 2 hours. Then refrigerate for 1-2 more hours until chilled.
• Once cool, lift the parchment paper out of the pan using the overhang on the sides. Cut into squares, dust with icing sugar before serving. NOTE: For neat squares, I recommend using a long serrated knife and wiping the knife clean between each cut.
• Cover and store leftover lemon bars in the refrigerator for up to 1 week.

LEMON SQUARES

Steps:

• Combine flour, powdered sugar and salt in a bowl. Add melted butter and vanilla extract. You will get a soft dough.
• Transfer the dough into 9 x 13 inch baking pan lined with baking paper. Bake for 15 minutes at 350 F (175 C). Take out of the oven.
• In the meantime, mix whole eggs together with sugar until fluffy.
• Add lemon juice and lemon zest and mix some more until sugar starts dissolving.
• Add flour and baking powder and mix just until incorporated. Pour over hot shortbread crust and return to the oven. Bake for about 35-45 minutes more or until set in the middle. Cool completely, cut and serve dusted with powdered sugar.

LEMON SQUARES

Steps:

• Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.

EASY LEMON SQUARES

Steps:

• Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan or line with parchment paper.

PERFECT LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside
• For the crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined.
• Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
• While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over crust.
• Bake at 350 degrees for 20-30 more minutes, or until the filling has set. Remove from oven and allow to cool completely.
• Sprinkle with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
• To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
• Add the melted butter and vanilla extract and stir to combine completely.
• Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it's even.
• Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
• To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don't over mix.
• Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
• Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they'll last for 5-6 days.

CLASSIC LEMON BARS

Steps:

• Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal, and spray with nonstick cooking spray. Set aside.
• In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt.
• Cube the butter into smaller pieces and add to the dry ingredients. Using a pastry cutter (or your hands) cut the butter into the mixture until it's crumbly and starts to come together.
• Scoop the mixture into the prepared baking pan and press it down into one even layer.
• Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
• In a large mixing bowl, whisk together the granulated sugar and flour. Add in the eggs and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
• Bake for 18-22 minutes or until the lemon filling is set and no longer jiggles.
• Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!

CREAMY LEMON BARS

Steps:

• Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.
• Place almonds in a food process and process until fine. Alternatively chop almonds finely.
• Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
• Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
• Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
• Bake for 20 minutes or until crust is lightly golden brown.
• Reduce oven temperature to 300 degrees.
• Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
• Slowly stir in water and lemon juice. Stir until combined.
• Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
• Remove from oven and allow to cool completely.
• Remove creamy lemon bars from pan and dust with powdered sugar.
• Cut to desired size and enjoy!

MEYER LEMON BARS

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
• Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
• Add 2 cups of the flour, beating on low speed until blended.
• Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
• Meanwhile, beat the eggs in a large mixing bowl until light.
• Gradually add the granulated sugar, beating until thick and blended.
• Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
• Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color and set.
• Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.