BISQUICK® GLUTEN-FREE LEMON SQUARES
A buttery, crumbly Bisquick® Gluten Free mix shortbread base is topped with a luscious, tangy-sweet lemon filling in this light and refreshing dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
- In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
- Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
BISQUICK LEMON SQUARES
This is a bisquick recipe. The squares are sweet and tangy, chewy with a delicate little crunch. Lemon glaze is one of my favourites!
Provided by ladydae
Categories Bar Cookie
Time 45m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees fahrenheith.
- Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
- Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
- Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
- Pour mixture over slightly cooled baked bisquick layer.
- Return to oven and bake another 25 minutes until set.
- Loosen edges from pan while warm. Cool completely.
- In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
- Spread over baked mixture and allow to harden.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 71.2, Fat 2.1, SaturatedFat 0.9, Cholesterol 19.4, Sodium 77.1, Carbohydrate 12.4, Fiber 0.1, Sugar 9.6, Protein 0.9
GLUTEN-FREE LEMON SQUARES
Using Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend you can make these sweet, tart and bright lemon squares for any occasion. Made with fresh lemons and a from-scratch shortcrust pastry, these homemade gluten-free dessert bars are completely doable and easy to make. Perfect for a summer party or potluck, or even just a family weeknight dinner. Whatever the reason, you're going to fall in love with these luscious lemon squares.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch square pan.
- For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
- For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
- Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 26 g, TransFat 0 g
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