Makeover Frosty Lemon Squares Recipes

MAKEOVER FROSTY LEMON SQUARES

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.

TANGY LEMON SQUARES

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.

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 SQUARES I

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.

LUSCIOUS LEMON SQUARES

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

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

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.

PERFECT LEMON SQUARES

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

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.

CREAMY LAYERED LEMON SQUARES

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.

FROSTY STRAWBERRY SQUARES (OAMC)

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.

FROZEN LEMON SQUARES

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.

FROSTY STRAWBERRY SQUARES

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.