Layered Lemon Squares Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.
• Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
• Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.

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:

• In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
• Beat cream cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until blended; spread over crust.
• Beat pudding mixes and remaining milk with whisk 3 min. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened; cover with COOL WHIP.
• Refrigerate 4 hours.

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.

Steps:

• Preheat oven to 325.
• Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.
• Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
• Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.
• Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
• Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
• Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar.

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.