Makeover Frosty Lemon Squares Recipes

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MAKEOVER FROSTY LEMON SQUARES



Makeover Frosty Lemon Squares image

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

1/4 cup butter, softened
2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 cup ground pecans
CREAM CHEESE LAYER:
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup confectioners' sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
LEMON LAYER:
1-1/4 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups water
3/4 cup lemon juice
2 tablespoons butter
1 tablespoon grated lemon zest
3 to 4 drops yellow food coloring, optional
TOPPING:
1 tablespoon grated lemon zest
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

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.

TANGY LEMON SQUARES



Tangy Lemon Squares image

With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h15m

Yield Makes 16

Number Of Ingredients 12

Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
  • Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
  • Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
  • Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
  • Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Nutrition Facts : Calories 169 g, Fat 7 g, Protein 2 g

BEST LEMON SQUARES



Best Lemon Squares image

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

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

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

LEMON SQUARES I



Lemon Squares I image

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

1 cup unsalted butter
2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
2 cups white sugar
4 eggs
1 lemon
6 tablespoons lemon juice
½ teaspoon baking powder
1 ½ cups chopped walnuts
1 tablespoon all-purpose flour

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

LUSCIOUS LEMON SQUARES



Luscious Lemon Squares image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 3h25m

Yield 20 to 24 servings

Number Of Ingredients 13

Nonstick cooking spray
2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon fine sea salt
6 eggs, at room temperature
2 2/3 cups granulated sugar
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice
3/4 cup all-purpose flour
Confectioners' sugar, for dusting
Raspberries, for garnish, optional

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.

FROZEN LEMON SQUARES



Frozen Lemon Squares image

Provided by Food Network

Categories     dessert

Time 45m

Yield 6-9 servings

Number Of Ingredients 8

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Yellow food coloring
Heavy cream, whipped or frozen whipped topping

Steps:

  • HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
  • Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
  • **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

FLUFFY LEMON SQUARES



Fluffy Lemon Squares image

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

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon pudding mix
1 pint lemon sherbet, softened

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.

PERFECT LEMON SQUARES



Perfect Lemon Squares image

The perfect warm-weather dessert, these lemon squares are made with a sweet, flaky crust to balance out the tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons, freshly squeezed lemon juice (about 7 lemons)
1 cup blanched almonds, chopped and toasted

Steps:

  • Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners' sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.
  • Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners' sugar, slice into pieces with a sharp knife, and serve.

PERFECT LEMON SQUARES



Perfect Lemon Squares image

These are so easy. Sweet and tangy with a perfect shortbread crust.

Provided by Sierra S

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
¼ cup white sugar
1 tablespoon lemon zest
¼ cup ground almonds
½ cup softened butter
½ cup brown sugar
¼ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
2 eggs
⅓ cup flaked coconut, toasted
2 tablespoons lemon zest
¼ cup lemon juice

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
  • Bake in the preheated oven until the crust is golden brown, about 20 minutes.
  • While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
  • Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 30.9 g, Cholesterol 51.3 mg, Fat 10.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 115.7 mg, Sugar 18.4 g

CREAMY LAYERED LEMON SQUARES



Creamy Layered Lemon Squares image

Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 20 servings

Number Of Ingredients 9

2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 cups sliced fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
2 cups ice cubes

Steps:

  • Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
  • Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
  • Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g

FROSTY STRAWBERRY SQUARES (OAMC)



Frosty Strawberry Squares (Oamc) image

Can also be made into 2 8x8 pans instead of one large one to create 2 desserts. Cooking time is freezing time.

Provided by Pamela

Categories     Frozen Desserts

Time 6h15m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 chopped hazelnuts (or walnuts, or pecans, or sliced almonds)
1/2 cup butter, melted
1/4 cup packed brown sugar
2 egg whites
2 cups sliced strawberries
1 cup sugar
2 tablespoons lemon juice
1 teaspoon almond extract, optional-good if using almonds for the nuts
1 cup whipping cream

Steps:

  • For crumb mixture, combine flour, nuts, margarine, and brown sugar. Spread evenly on to a cookie sheet.
  • Bake at 350 degrees for 20 minutes; stir occasionally.
  • Sprinkle 2/3 of the crumbs into a 13x9 baking pan.
  • In a large mixing bowl combine egg whites, strawberries, sugar, and lemon juice.
  • Beat with an electric mixer on high speed about 10 minutes or until stiff peaks form. In a small mixing bowl, beat the whipping cream until soft peaks form.
  • Fold whipping cream into strawberry mixture.
  • Spoon evenly over crumbs in baking pan. Sprinkle remaining crumbs on top.
  • Cover, label and freeze for least 6 hours or until firm; Serve frozen.

Nutrition Facts : Calories 268.2, Fat 15.2, SaturatedFat 9.4, Cholesterol 47.5, Sodium 73.4, Carbohydrate 31.8, Fiber 0.8, Sugar 22.4, Protein 2.3

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

FROSTY STRAWBERRY SQUARES



Frosty Strawberry Squares image

This is a recipe my mother has made for years. She always likes to tell people this dessert was served at John Steinbeck's house. It is a very light and refreshing treat after a heavy meal or on a warm summer night. The crust is cooked, but the top is frozen so it tastes similar to strawberry ice cream. This dessert needs to be frozen for at least six hours, so plan accordingly.

Provided by Leilani

Categories     Frozen Desserts

Time 6h30m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 cup flour, sifted
1/4 cup brown sugar, packed
1/2 cup walnuts, finely chopped
1/2 cup butter, melted
2 egg whites
1 cup sugar
2 cups strawberries, sliced
1 cup whipping cream
2 tablespoons lemon juice

Steps:

  • Combine flour, brown sugar, walnuts and melted butter.
  • Place in a 9x13" baking dish and bake at 350 degrees for 20 minutes, stirring occasionally.
  • Take out 1/3 of mixture and set aside. Press remaining mixture into baking dish.
  • For filling: Whip whipping cream until peaks form; set aside.
  • Combine egg whites, sugar, strawberries and lemon juice (MAKE SURE MIXER BLADES ARE CLEAN AND DRY OR EGG WHITES WILL NOT WHIP).
  • Beat at high speed until stiff peaks form, about 10 minutes.
  • Fold in whipped cream.
  • Spoon over crumb mixture.
  • Sprinkle 1/3 crumb mixture over top.
  • Freeze six hours or over night.

Nutrition Facts : Calories 448.5, Fat 27.6, SaturatedFat 14.6, Cholesterol 71.3, Sodium 110.3, Carbohydrate 48.6, Fiber 1.6, Sugar 33.7, Protein 4.6

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From dandelionmama.com


OLD FASHIONED LEMON SQUARES RECIPE - DESSERTS ON A DIME
2022-05-11 Instructions. Preheat oven to 350 F. Line a 9″x13″ pan with foil and spray with non stick cooking spray (this make removing from the pan and cutting SO much easier). For the crust – cream the powdered sugar and softened butter together. Slowly add flour, ½ …
From dessertsonadime.com


THIS MONTH'S RECIPES | ANNA OLSON
In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.
From annaolson.ca


LEMON SQUARES RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Advertisement. Step 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal.
From myrecipes.com


10 BEST NO CRUST LEMON SQUARES RECIPES - YUMMLY
2022-05-21 whole wheat pastry flour, lemon, salt, powdered sugar, lemon juice and 9 more Creamy Lemon Squares Confessions of a Chocoholic salt, large egg yolks, salted butter, confectioners' sugar, sweetened condensed milk and 4 more
From yummly.com


LEMON SQUARES - KITCHEN GIDGET
2019-01-02 Preheat oven to 350°F. In a mixer or food processer, combine the flour, butter and 1/2 sugar. Press into bottom of ungreased 13×9 baking pan. Prick crust several times with a fork and bake crust for 20 minutes. Beat eggs, sugar, lemon juice, baking powder and salt until light and fluffy, about 5 minutes.
From kitchengidget.com


LEMON SQUARES - SAFEWAY
Lightly whisk eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl. Carefully pour custard over the warm crust and bake until set, about 25 min. Let cool to room temperature, then refrigerate at least 4 hours. Step 4. Lift out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 pieces.
From safeway.ca


LEMON SQUARES RECIPE - EASY LEMON BARS WITH A SOFT CRUST
2020-05-06 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.
From tastyoven.com


BEST LEMON SUNSHINE SQUARES RECIPE - RELUCTANT ENTERTAINER
2022-01-19 In a medium bowl, mix flour, butter, and powdered sugar. Press into an ungreased square pan, building the edges up 1/2-inch. Bake the crust. In the same bowl, beat the granulated sugar with a hand mixer, with lemon peel, lemon juice, baking powder, salt and eggs, until light and fluffy. Pour the mixture over the hot crust.
From reluctantentertainer.com


LEMON SQUARES - SOBEYS INC.
Directions. Step 1. Preheat oven to 350°F (180°C). Grease an 8-in. (20 cm) square baking pan and line with two rectangles of parchment paper. The paper should hang over the edges of the pan to create handles. Step 2. Combine flour, walnuts, icing sugar, cornstarch and salt in a food processor and pulse until blended.
From sobeys.com


HOMEMADE LEMON SQUARES - CHATELAINE
Whisk sugar, lemon juice and flour in a large bowl until combined, then stir in eggs. Let stand for 10 min. Discard foamy bubbles on top of mixture. Pour through a …
From chatelaine.com


LEMON SQUARES - BAKING FOR FRIENDS
2019-05-07 Instructions. Preheat oven to 350˚F. Line a glass baking dish (9″x13″) with parchment paper, leaving an overhang to easily pull out squares later. In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form.
From bakingforfriends.com


CREAMY LEMON SQUARES RECIPE - DELISH
2010-03-18 Directions. Heat oven to 350 degrees F. Line 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/2 cup flour, and brown sugar in medium bowl. Cut in margarine ...
From delish.com


24 HEALTHY DESSERT RECIPES YOU'D NEVER GUESS ARE LIGHTENED UP
2018-02-27 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.
From tasteofhome.com


THE LEMONIEST LEMON SQUARES | CANADIAN GOODNESS
Crust: In a bowl, combine flour, sugar, baking powder, salt and lemon zest; using a fork, stir in cream until a ragged dough forms. Drop handfuls of dough over bottom of prepared pan. With floured hands, press dough evenly into bottom of pan and 1/4-inch (1/2 cm) up sides. Bake for about 15 min or until edges are golden and top is firm.
From dairyfarmersofcanada.ca


SUPER LEMONY LEMON SQUARES - EMERILS.COM
Make the crust. In a large bowl, combine 1 3/4 cups flour, the confectioners' sugar, the cornstarch, and 3/4 teaspoon salt and mix thoroughly. Cut the remaining 1 1/2 sticks butter into small pieces and add to the flour mixture. Using your hands, two forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles ...
From emerils.com


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