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-BLUEBERRY GOOEY CHESS SQUARES
Make and share this Lemon-Blueberry Gooey Chess Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h15m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
- Melt ½ cup butter in a small saucepan over low heat.
- In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
- Pat the dough evenly into the prepared pan; set aside.
- Melt the remaining butter in a saucepan set over low heat.
- In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
- Add in melted butter and remaining 3 eggs; blend until smooth.
- Add in the powdered sugar; blend until smooth; stir in the blueberries.
- Spread lemon-blueberry mixture over prepared crust.
- Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
- Transfer pan to a wire rack; cool completely.
- Cut into bars; cover and store in the refrigerator.
Nutrition Facts : Calories 287.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 66.4, Sodium 236.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 2.9
LEMON CHESS GOOEY BUTTER CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
- For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
- For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
- Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
- Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
- Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.
CHESS SQUARES
Make and share this Chess Squares recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 1h25m
Yield 15-18 cookie bars
Number Of Ingredients 6
Steps:
- Combine cake mix, 1 egg, butter and 1 teaspoon vanilla and mix well.
- Spread in a greased and floured 9 X 13 pan.
- Batter will be very thick.
- Combine remaining 3 eggs, 1 teaspoon vanilla, cream cheese and powdered sugar and beat well with mixer.
- Spread over cake mix mixture.
- Bake at 300 degrees for 1 hour.
- Refrigerate squares.
Nutrition Facts : Calories 396.8, Fat 16.8, SaturatedFat 8.2, Cholesterol 90, Sodium 336.9, Carbohydrate 58, Fiber 0.4, Sugar 45, Protein 4.4
CHESS SQUARES
Make and share this Chess Squares recipe from Food.com.
Provided by Celeste
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine cake mix, butter, and egg and pat in 9" x 13" pan.
- Mix sugar, eggs, and cream cheese and pour on the crust mixture.
- Bake at 350 degrees for 35 - 40 minutes or until browned.
CHESS SQUARES
This recipe is really good and sweet. They are so delicious that they might go fast. Very good to serve these with company or just the family. Kids will like them.
Provided by Kelly1966 S
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Take the first 3 ingredients and combine them.
- combine and press in bottom of 9"x12" pan.
- then combine the last 3 ingredients.
- pour over cake mix.
- bake at 350 degrees for 35 minutes.
- let cool and cut into squares.
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