LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
LEMON CHIFFON SQUARES
These creamy lemon squares have a fluffy-as-a-pillow layer made with melted marshmallows and whipped topping.
Provided by My Food and Family
Categories Recipes
Time 2h55m
Yield 16 servings, one square each
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.
- Add whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust.
- Refrigerate at least 2 hours or until slightly firm. Cut into 16 squares to serve; top each square with 1 raspberry. Store leftover squares in tightly covered container in refrigerator.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 10 g, Protein 1 g
LIME CHIFFON DESSERT
"This make-ahead recipe was given to me by an aunt many years ago," writes Joyce Key. "Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer," assures the Snellville, Georgia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 336 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON SQUARES
Steps:
- For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
- For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
- Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
LEMON CHIFFON CAKE
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
EASIEST EVER LEMON SQUARES
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
Provided by Sharon in Ontario.
Categories Bar Cookie
Time 1h3m
Yield 20-25 squares, 20-25 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1
LEMON CHIFFON PIE
Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Soften gelatin in water 5 minutes.
- Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
- When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
- Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g
LEMON CHIFFON BLUEBERRY SQUARES RECIPE
Provided by LyndaB
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350° F (175° C). 2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs. 3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack. 4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust. 5. Evenly sprinkle blueberries over top, allowing some to sink into batter. 6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares. Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 Category Dessert
- Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
LEMON SQUARES {EASY OLD-FASHIONED RECIPE!} - THE SEASONED MOM
From theseasonedmom.com
Reviews 1Category DessertCuisine AmericanTotal Time 3 hrs 55 mins
- In a large bowl, stir together melted butter, flour and confectioners sugar until completely combined. Press the mixture into the prepared baking dish. I like to use the flat bottom of a measuring cup to gently press the crust into an even layer.
- While the crust is in the oven, make the filling. In a large bowl, whisk together the sugar, flour and baking powder. Add the eggs, lemon juice and lemon zest; whisk until completely combined.
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