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
EASY NO BAKE LEMON SLICE
Sweet, tart and delicious, this amazing lemon slice tastes similar to a lemon cheesecake with no baking required! This classic family favourite is easy to make with fresh lemon and simple pantry staples.
Provided by Wandercooks
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Use a food processor to finely pulse and crush your arrowroot biscuits into fine crumbs. Alternatively, place them back into their packaging bag (after removing the plastic tray), seal the open end and crush them with a rolling pin.
- Transfer biscuit crumbs into a large mixing bowl along with the desiccated coconut and lemon zest. Give a quick mix until roughly combined.
- Pour the condensed milk and milk over the crumbs and mix roughly with a spoon, then use your hands to get all the ingredients evenly incorporated. The texture should be nice and sticky, and hold if you squeeze it in your hand. Keep it nice and loose so you can pour it into the baking tray. Note: If the crumbs seem too dry to hold their shape, add an extra 1 tbsp milk and mix well. The extra moisture should help it come together and set nicely.
- Press most of the mixture out firmly into a baking tray lined with baking paper, reserving a handful in the bowl. You can then use the leftover crumbs to fill in any uneven areas of the base. Tip: Use the back of a dessert spoon to get it nice and flat (the pointier end will help you get right to the edges).
- Pop into the fridge to set while working on the icing.
- Mix the icing sugar, butter, lemon zest and lemon juice until smooth. You want the icing thicker than normal, as it will set better as a topping. Too thin and it will run when you try and cut it. Tip: If it's too thick, add a little more juice. If it's too runny, add a little more icing sugar.
- Carefully spread the icing out over the biscuit base. You can use a fork to spread it out initially and get it right out to the edges.
- Then use the back of a hot metal spoon (dunked in hot water) to smooth out the icing, or leave it rougher for a more rustic look. Optional: Garnish with a light sprinkle of desiccated coconut.
- Slice into pieces (either 9 large slices or 36 small bites) and store in the fridge until you're ready to serve.
Nutrition Facts : Calories 382 kcal, Carbohydrate 56 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 19 mg, Sodium 197 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY LEMON SLICE
A classic baked creamy lemon slice made with just 5 ingredients! This baked lemon slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
Provided by Lucy - Bake Play Smile
Categories bars and slices
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
- Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : Calories 205 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 157 mg, Sugar 16 g, ServingSize 1 serving
CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS SLICE COOKIES
Like beams of sunshine on your dessert plate, these citrus cookies combine cheery good looks and slice-and-bake simplicity. Try them in orange, lime, grapefruit or lemon variations.
Provided by By Heather Baird
Categories Dessert
Time 6h25m
Yield 48
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, sugar, vanilla and eggs with electric stand mixer on medium-low speed or with electric hand mixer on lowest speed until well combined. Add flour and salt; beat until soft, nonsticky dough forms. (You should be able to handle the dough without it sticking to your fingers. If dough is sticky, beat in additional flour 1 tablespoon at a time until the dough comes to the correct consistency.)
- On work surface, shape dough into a ball. Divide into 3 equal portions. Return one-third of dough to bowl; beat in orange peel, orange extract and drops of yellow and red food color until orange color is consistent. Remove dough from bowl; cover with plastic wrap.
- Clean bowl; add another one-third portion of dough. Beat in lemon peel, lemon extract and drops of yellow food color until yellow color is consistent. Remove dough from bowl; cover with plastic wrap.
- Leave remaining one-third of dough plain; cover with plastic wrap.
- Refrigerate all dough portions 1 hour.
- Shape each portion of tinted dough into a roll about 5 inches long and 2 1/2 inches in diameter; set aside. On lightly floured work surface, roll plain dough into a rectangle. Place roll of orange dough on plain dough. Roll plain dough in a single layer around orange dough. Cut away excess dough; reserve for yellow dough.
- Place orange sanding sugar on plate; roll dough log in sugar until completely coated. Wrap sugar-coated dough log in plastic wrap; refrigerate. Repeat process with lemon dough, remaining plain dough and yellow sanding sugar. Refrigerate dough logs at least 4 hours.
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- Cut chilled logs into 1/8- to 1/4-inch-thick rounds. With back edge of knife, score "segment" lines into each round, making only indentations (do not go all the way through). Cut rounds in half; place on cookie sheets.
- Bake 6 to 8 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely.
Nutrition Facts : ServingSize 1 Serving
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