Freezable Lemon Squares Recipes

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.

Steps:

• Preheat oven to 350.
• Combine crumbs, sugar and margarine; press firmly on bottom of 8 inch square pan.
• I use the aluminum foil pans to freeze inches In small bowl combine egg yolks, sweetened condensed milk and lemon juice and beat well.
• Pour over crumbs into pan and bake 8 minutes.
• Cool completely.
• Top with whipped topping and freeze 4 hours or until firm.
• Let stand 10 minutes before serving.
• Garnish with lemon score.
• Keep leftovers in freezer.
• **can be chilled instead of frozen if planning to eat soon.

Steps:

• FILLING.
• In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
• In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
• Top with the lemon mixture.
• Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
• ICING.
• Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
• Spread over top layer of graham crackers.
• Cover and let sit over night.
• Cut into squares and enjoy.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.