Creamy Lemon Crumb Squares Recipes

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CREAMY LEMON SQUARES

The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 7



Creamy Lemon Squares image

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.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

LEMON CRUMBLE SQUARES

This recipe was a family secret up until I decided it had to be shared. I love these lemon squares so much and my friends are always bugging me to bring them to parties.

Provided by Jennifer W

Categories     Dessert

Time 25m

Yield 20 serving(s)

Number Of Ingredients 5



Lemon Crumble Squares image

Steps:

  • Combine butter, coconut, sugar, flour until mixture is crumbled.
  • Press half of the crumble in a long ungreased pan (9x13-inch).
  • Prepare lemon pie filling as directed on box then pour over the pressed crumble.
  • Add the remaining crumble over the lemon filling.
  • Put in oven at 325F for a few minutes until the top of the squares are golden brown.
  • (about 10-15 minutes) Take out and let cool in refrigerator.
  • Cut into squares and serve.

Nutrition Facts : Calories 234.6, Fat 12.2, SaturatedFat 8.3, Cholesterol 24.4, Sodium 131.5, Carbohydrate 29.9, Fiber 1.2, Sugar 10.4, Protein 2.3

3 cups flour
1 cup coconut (ground)
1/2 lb butter (no margarine "or" shortening please)
1 cup white sugar
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling

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