Crunchy Lemon Squares Recipes

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.

CRUNCHY LEMON SQUARES

Steps:

• Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat 1/2 of crumb mixture evenly on bottom of 9x9 parchment paper-lined baking pan. Reserve other half.
• In medium bowl, combine Eagle Brand , Lemon juice and rind, Pour Eagle Brand Mixture onto crumb layer. Sprinkle remaining crumb mixure on top.
• Bake in preheated 350F oven for 25-30 minutes. Cool thoroughly, and cut into squares.

LEMON CRUNCH

Steps:

• Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
• Reserve 1 cup for topping.
• Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
• Bake in 350F oven for 15 minutes.
• Remove from oven.
• Lemon Filling: Beat eggs in heavy medium saucepan.
• Add remaining 3 ingredients.
• Heat and stir on medium until thickened.
• Spread evenly over crumb layer in pan.
• Sprinkle reserved crumb mixture over top.
• Bake for about 20 minutes until golden brown.
• Let stand in pan or wire rack until cool.
• Cut into 36 squares.

LEMON CRUNCH BARS

Steps:

• Preheat oven to 350 degrees.
• Stir together oatmeal, flour, nuts, brown sugar and melted butter with a fork and set aside.
• Mix sweetened condensed milk, lemon juice and lemon rind.
• Spray bottom of 9" square pan with Pam.
• Put 2/3 crumb mixture in bottom of pan.
• Spoon condensed milk mixture over crumbs.
• Sprinkle with remaining crumbs.
• Bake 30 minutes.
• Cool before cutting.
• Store in refrigerator.

LEMON CRUMBLE SQUARES

Steps:

• Combine butter, coconut, sugar, flour until mixture is crumbled.
• Press half of the crumble in a long ungreased pan (9x13-inch).
• Prepare lemon pie filling as directed on box then pour over the pressed crumble.
• Add the remaining crumble over the lemon filling.
• Put in oven at 325F for a few minutes until the top of the squares are golden brown.
• (about 10-15 minutes) Take out and let cool in refrigerator.
• Cut into squares and serve.