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.
LUSCIOUS LEMON BARS
A buttery shortbread crust, luscious lemon filling, and dusting of powdered sugar make these lemon bars as pretty as they are delicious!
Provided by Jennifer Segal
Categories Desserts
Time 1h20m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 350°F.
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
- Bake the crust until lightly golden, 15 to 20 minutes.
- In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
- When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
- To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
- Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners' sugar before serving.
- Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.
Nutrition Facts : ServingSize 1 large square, Calories 306, Fat 11 g, Carbohydrate 50 g, Protein 4 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 140 mg, Cholesterol 80 mg
LUSCIOUS LEMON TRIANGLES
A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.
Provided by Lori
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
- Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
- Bake in preheated oven until golden brown, 15 to 20 minutes.
- Beat eggs in the bowl of a stand mixer until lightened in color.
- Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
- Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
- Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 16.3 g, Cholesterol 25.7 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 43.4 mg, Sugar 11.6 g
LUSCIOUS LEMON BARS
Make and share this Luscious Lemon Bars recipe from Food.com.
Provided by ThatJodiGirl
Categories Bar Cookie
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together butter, 2 cups flour and powdered sugar.
- Grease 9x13-inch baking dish, pat dough mixture into pan.
- Bake 15 minutes at 350°F.
- Beat remaining ingredients.
- Pour over top and bake 25 minutes at 350°F.
- While still hot, sprinkle powdered sugar on top of it.
Nutrition Facts : Calories 394.3, Fat 11.5, SaturatedFat 6.5, Cholesterol 109, Sodium 94.1, Carbohydrate 68.6, Fiber 0.8, Sugar 46.4, Protein 5.6
LUSCIOUS LEMON SQUARES
Another fantastic recipe that everyone will just love, very good for those bake sales we all know and love!!
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 48 squares
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together 2 1/4 cups flour and 2 tablespoons confectioners sugar. Cut the butter into the mixture until it is crumbly. Pat the dough into a 15x10 nonstick baking pan, Bake the crust until it's set, 10-15 minutes.
- In a medium bowl, beat the eggs with the remaining 1/4 cup flour, the baking powder, granulated sugar, orange juice concentrate, lemon juice, lemon zest, and vanilla. Pour the egg mixture over the hot crust and bake until the top is set, 12-15 minutes, Cool,.
- Sprinkle with remaining 2 tablespoons confectioner's sugar and cut into 48 squares.
Nutrition Facts : Calories 79.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 10.4, Carbohydrate 9.1, Fiber 0.2, Sugar 4.5, Protein 1.2
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