LEMON SQUARES
These sweet and tangy old-fashioned Lemon Squares are easy to make from scratch with just 10 minutes of prep!
Provided by Blair Lonergan
Categories Dessert
Time 3h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.
Nutrition Facts : ServingSize 1 square, Calories 196 kcal, Carbohydrate 28 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 79 mg, Fiber 1 g, Sugar 19 g
BEST LEMON SQUARES RECIPE
Luscious lemon filling, rich, buttery shortbread crust, and a dusting of powdered sugar make these lemon squares as delectable as dessert can get.
Provided by Erren Hart
Categories Dessert
Time 2h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F/160°C
- Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.
- Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It's an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).
- Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.
- Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.
- Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).
- Once cool, lift the bars out of the pan by lifting with the parchment overhang on the sides.
- Dust with confectioners' sugar and cut into squares before serving.
- For neat squares, wipe the knife clean between each cut.Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Nutrition Facts : Calories 262 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 78 mg, Sodium 133 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
NORWEGIAN LEMON SQUARES
Make and share this Norwegian Lemon Squares recipe from Food.com.
Provided by quixoposto
Categories Bar Cookie
Time 50m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- CRUST: Blend as for pie crust.
- Pat into buttered 9x13 inch pan and bake until light brown in a 375 degree oven for 15 minutes.
- Cool FILLING: Mix ingredients well and pour over crust.
- Bake in 350 degree oven for 25 minutes.
- Will be very brown.
- While warm frost.
Nutrition Facts : Calories 204, Fat 9.5, SaturatedFat 5.4, Cholesterol 34.8, Sodium 87.8, Carbohydrate 28.7, Fiber 0.8, Sugar 20.9, Protein 2.1
LEMON SQUARES
The sweetened condensed milk in the lemon topping makes these bars a bit like a lemon cream pie with its layer of smoothness atop a shortbread-like base.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield Makes: 24 squares
Number Of Ingredients 16
Steps:
- For the crust: Lightly brush a 9- by 13-inch baking pan with butter. Beat the butter and granulated sugar with an electric mixer in a large bowl until light and fluffy, about 4 minutes. Whisk the flour, cornstarch and salt together in a medium bowl. Slowly add the dry ingredients to the butter and mix just until combined. Evenly press the dough into the prepared pan. Cover and refrigerate at least 1 hour.
- Preheat the oven to 325 degrees F. Pierce the dough all over with a fork. Bake until golden, about 30 minutes. Cool.
- For the filling: Whisk the sweetened condensed milk, granulated sugar, flour, salt, eggs and yolks in a large bowl until thick and light. Lightly whisk in the citrus juices. Pour the filling into the crust. Bake until set but still loose in the center, about 25 minutes. Cool to room temperature, and then refrigerate at least 1 hour.
- Cut into 2-inch squares and just before serving, dust generously with confectioners' sugar.
LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
LEMON SQUARES
The recipe for these sweet, tart squares, adapted from the "Wellesley Cookie Exchange Cookbook" by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you're in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners' sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea.
Provided by Dena Kleiman
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 155 milligrams, Sugar 30 grams, TransFat 0 grams
INCREDIBLE LEMON SQUARES
There are many lemon square recipes, but I think this is one of the best. I sometimes combine fresh lime and lemon juice to give the squares a different twist.
Provided by Jan in Lanark
Categories Bar Cookie
Time 1h
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In medium bowl, cream butter and 1/2 cup icing sugar.
- Add 2 cups flour and stir with wooden spoon until well combined.
- Pat evenly into a 13 by 9 inch baking pan. Bake for 20 minutes.
- Combine eggs, sugar, remaining 1/3 cup flour, lemon juice and baking powder in blender container; cover and blend for 5 seconds. Scrape down sides of blender and blend another 5 seconds.
- Pour over partially baked crust and bake another 25 minutes or until light brown.
- Cool completely on wire rack.
- Sprinkle with remaining icing sugar.
- Cut into 32 squares.
Nutrition Facts : Calories 146.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 55.5, Carbohydrate 20.8, Fiber 0.3, Sugar 13.6, Protein 1.8
LEMON SQUARES
I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. -Mary Larson, Maplewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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