Lemon Dream 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.

LEMON DREAM SQUARES

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan. Freeze until ready to use.
• Beat yogurt and dry gelatin mix in large bowl with mixer until blended. Add COOL WHIP; mix well. Spoon over crust.
• Freeze 4 hours. Use plastic wrap handles to remove dessert from pan before cutting to serve. Top with berries.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

GRANDMA ILA NELSON'S LEMON DREAM BARS

Steps:

• For Crust: In medium sized bowl, stir together flour and powdered sugar.
• Cut in butter with pastry blender or the tines of two forks. Press into greased 10x15x1 pan. Bake in 350 degree oven for 10-15 minutes.
• For Filling: Beat together eggs, lemon juice, zest and juice of fresh lemon, flour, sugar, baking powder and coconut. Mix well and pour over hot crust. Return pan to oven and bake uncovered for 25 minutes or until golden brown. Cool completely on wire rack.
• For Frosting: Beat together butter, lemon juice, vanilla and powdered sugar. Spread over filling when cool.
• Cut into bars & serve. Store covered.