EASY LEMON SQUARES
Easy Lemon Squares, these tangy squares are quick, easy and so delicious, made with a buttery shortbread base and a fresh lemon filling.
Provided by Rosemary Molloy
Categories Desserts
Time 1h
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan or line with parchment paper.
Nutrition Facts : Calories 144 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 64 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
TANGY LEMON BARS
These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.
Provided by Deantini
Categories Bar Cookie
Time 1h
Yield 40 bars, 40 serving(s)
Number Of Ingredients 11
Steps:
- Grease 13 x 9 inch cake pan, set aside.
- Preheat oven to 325 F.
- In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
- Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
- Topping:.
- In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
- Pour over cooled base.
- Bake in 325 F oven until set, approx 25-30 min.
- Let cool completely in pan on cooling rack.
- Dust withicing sugar and cut into bars.
Nutrition Facts : Calories 100.3, Fat 4, SaturatedFat 2.4, Cholesterol 27.8, Sodium 61.4, Carbohydrate 15, Fiber 0.2, Sugar 9.4, Protein 1.4
TANGY LEMON BARS
These bars taste absolutely amazing, and hold up well for picnics, BBQ's and all your summer get-togethers!
Provided by Tricia
Categories Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray. Line the pan with parchment paper allowing it to come up and over the sides. Lightly spray the parchment paper. Set aside.
Nutrition Facts : Carbohydrate 27 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.2 g, Cholesterol 52 mg, Sodium 35 mg, Fiber 0.2 g, Sugar 21 g, Calories 164 kcal, UnsaturatedFat 2.4 g, ServingSize 1 serving
VERY LEMON EXTRA TANGY LEMON BARS
I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!
Provided by iglowforyou
Categories Dessert
Time 50m
Yield 1 9x13 pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
- Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
- Bake crust for 20 minutes or until edges are just starting to turn golden.
- Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
- Remove crust from oven and reduce heat to 320°F This step is important!
- mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
- Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
- Pucker up! :D.
TANGY LEMON SQUARES
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
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
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
LEMON SQUARE BARS
Check out this recipe! It may be the one you are looking for.
Provided by RCOMP
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 208 calories, Carbohydrate 31.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 81.5 mg, Sugar 21.8 g
TANGY LEMON SQUARES
Lemon juice and peel flavor this luscious dessert's fillingmade with fat free cream cheese and baked over a cereal crumb crust.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 2 doz. or 24 servings, one square each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix cereal, flour and brown sugar in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Remove 2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 10 min.
- Beat cream cheese, granulated sugar, eggs, lemon juice and zest with electric mixer on medium speed until well blended. Pour over crust; sprinkle with the reserved crumb mixture.
- Bake an additional 20 min. or until center is set. Cool completely. Cut into 24 squares. Store in refrigerator.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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