Magic Lemon Squares Recipe 55

MAGIC LEMON SQUARES

Steps:

• Preheat oven to 350F (325F if using a glass dish).
• In medium bowl, combine oats, flour, coconut, nuts, sugar, baking powder, and butter. Stir to a crumbly mixture. Set aside.
• In a medium bowl, combine milk and lemon juice.
• Pat 1/2 of crumb mixture evenly in bottom of pan. Spread milk mixture over and sprinkle remaining crumb mixture on top.
• Bake 25-30 minutes or until lightly browned. Cool thoroughly before serving.

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.

MAGIC SQUARES

Steps:

• Preheat oven to 350°F.
• Boil margarine in the microwave for about 5 seconds.
• In a rectangular square pan, mix graham wafer crumbs and melted margarine and press evenly and firmly over the bottom.
• Pour condensed milk evenly over the base.
• Sprinkle the chocolate chips, coconut, and walnuts evenly in layers on top of the milk.
• Bake for about 15-20 minutes.
• Take pan out and let it cool on counter for about 45 minutes, and then cut into squares and refrigerate.

CREAMY LEMON SQUARES

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.

LEMON SQUARES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 1/2 cups flour, 1/4 cup sugar and 1/2 cup butter until the mixture is mealy. Press into the bottom of an ungreased 9x9 inch pan.
• Bake for 20 minutes in the preheated oven, or until golden. In a medium bowl, beat eggs until light, and stir in the 3 tablespoons of lemon juice. Combine 1 cup sugar, 2 tablespoons flour, baking powder and salt (if desired); whisk into the eggs. Stir in the coconut. Pour over the baked crust and spread evenly.
• Bake for 25 to 30 minutes in the preheated oven, until center is set and bars are golden. Cool and frost. To make the frosting: In a small bowl, stir together the confectioners' sugar and 2 tablespoons butter. Mix in the lemon juice 1 teaspoon at a time as needed for desired spreading consistency. Spread over cooled bars.

MAGIC LEMON SQUARES RECIPE - (5/5)

Steps:

• Preheat oven to 325°F. In a bowl combine oats, flour, coconut, nuts, sugar, baking powder and butter, mix until crumbly. Combine sweetened condensed milk and lemon juice. Pat 1/2 mixture evenly on bottom of 9x9 pan. Spread milk mixture and sprinkle the remaining crumbs. Bake 25-30 minutes.