Lemon Squares Graham Cracker Crust Recipes

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GRAHAM MOIST LEMON BARS



Graham Moist Lemon Bars image

When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.

Provided by Carrie Romer

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 18

Number Of Ingredients 8

1 ¾ cups graham cracker crumbs
7 tablespoons butter, softened
2 tablespoons white sugar
5 eggs
3 cups white sugar
6 tablespoons all-purpose flour
½ cup lemon juice
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
  • Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
  • Dust the top with confectioners' sugar. After cooling, cut into squares.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 45.9 g, Cholesterol 63.5 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 100.8 mg, Sugar 39.7 g

LAYERED LEMON DESSERT SQUARES



Layered Lemon Dessert Squares image

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

3-1/2 cups graham cracker crumbs
1-3/4 cups sugar, divided
1 tablespoon ground cinnamon
1-1/4 cups butter, melted
2 packages (8 ounces each ) cream cheese, softened
2 cups heavy whipping cream
1 teaspoon lemon extract
2 jars (10 ounces each) lemon curd or 1 can (15-3/4 ounces) lemon pie filling

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.

LEMON CHEESECAKE SQUARES



Lemon Cheesecake Squares image

This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 7

8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

Steps:

  • Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
  • In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
  • Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
  • Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
  • Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
  • Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

CREAMY LEMON SQUARES



Creamy Lemon Squares image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

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

LEMON FLUFF DESSERT



Lemon Fluff Dessert image

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

Steps:

  • Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON SQUARES - GRAHAM CRACKER CRUST



Lemon Squares - Graham Cracker Crust image

I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.

Provided by Ms B.

Categories     Bar Cookie

Time 40m

Yield 16 cookies

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar
3 extra-large eggs
1/3 cup fresh lemon juice, strained
1 cup granulated sugar
1 teaspoon baking powder
1/4 cup confectioners' sugar, about
1 pinch salt
2 lemons, zest of, finely grated

Steps:

  • Preheat the oven to 350 degree F with a rack in the center of the oven.
  • Make in a 9 inch square pan.
  • Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
  • Use a wooden spoon or a rubber spatula to mix them together thoroughly.
  • Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
  • Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
  • Keep the oven at temperature setting.
  • Break the eggs into a large mixing bowl, then add the granulated sugar.
  • With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
  • Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
  • Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
  • Beat in the lemon zest and juice.
  • Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
  • Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
  • Remove the pan from the oven and allow it to cool.
  • Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
  • Cut into 16 squares.

FROZEN LEMON SQUARES



Frozen Lemon Squares image

Try our Frozen Lemon Squares. Our Frozen Lemon Squares recipe tops a graham cracker with blended lemonade concentrate and frozen yogurt for a cool treat.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 4h20m

Yield 9 servings

Number Of Ingredients 5

9 low-fat graham crackers, finely crushed (about 1-1/4 cups)
1/3 cup margarine or butter, melted
4 cups frozen vanilla yogurt, softened
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping

Steps:

  • Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
  • Beat yogurt and concentrate with mixer until blended; spread over crust.
  • Freeze 4 hours or until firm. Serve topped with COOL WHIP.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 3 g

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