Tangy Lemon Squares Recipes

TANGY LEMON SQUARES

Tangy Lemon Squares image

With their crisp, buttery crust and creamy lemon filling, these little squares taste of spring. Have some with a glass of milk or a cup of tea.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h15m

Yield Makes 16

Number Of Ingredients 12

Ingredients

Non-stick cooking spray
3/4 cup all-purpose flour (spooned and leveled)
1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
4 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Nutrition Facts : Calories 169 g, Fat 7 g, Protein 2 g

VERY LEMON EXTRA TANGY LEMON BARS

Very Lemon Extra Tangy Lemon Bars image

I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!

Provided by iglowforyou

Categories Dessert

Time 50m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter or 1/2 cup margarine
1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend
1/4 cup sliced almonds
2 cups flour (no more!)
1/4 teaspoon salt
1 1/2-1 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
6 eggs (large)
1 cup lemon juice
icing sugar, for dusting

Steps:

Preheat oven to 350°F.
Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
Bake crust for 20 minutes or until edges are just starting to turn golden.
Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
Remove crust from oven and reduce heat to 320°F This step is important!
mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
Pucker up! :D.

TANGY LEMON BARS

Tangy Lemon Bars image

These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.

Provided by Deantini

Categories Bar Cookie

Time 1h

Yield 40 bars, 40 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
2 cups all-purpose flour
4 eggs
1 1/4 cups sugar
2 tablespoons lemon rind, finely grated
1/2 cup lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon icing sugar

Steps:

Grease 13 x 9 inch cake pan, set aside.
Preheat oven to 325 F.
In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
Topping:.
In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
Pour over cooled base.
Bake in 325 F oven until set, approx 25-30 min.
Let cool completely in pan on cooling rack.
Dust withicing sugar and cut into bars.

Nutrition Facts : Calories 100.3, Fat 4, SaturatedFat 2.4, Cholesterol 27.8, Sodium 61.4, Carbohydrate 15, Fiber 0.2, Sugar 9.4, Protein 1.4

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