Lemon Luscious Squares 1968 Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
• In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
• Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
• For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
• Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.

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:

• Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

Steps:

• In a medium bowl, stir together 2 1/4 cups flour and 2 tablespoons confectioners sugar. Cut the butter into the mixture until it is crumbly. Pat the dough into a 15x10 nonstick baking pan, Bake the crust until it's set, 10-15 minutes.
• In a medium bowl, beat the eggs with the remaining 1/4 cup flour, the baking powder, granulated sugar, orange juice concentrate, lemon juice, lemon zest, and vanilla. Pour the egg mixture over the hot crust and bake until the top is set, 12-15 minutes, Cool,.
• Sprinkle with remaining 2 tablespoons confectioner's sugar and cut into 48 squares.

Steps:

• 1. Preheat oven to 350 degrees. Sift flour and powdered sugar into bowl. Blend in butter with clean fingertips till well mixed. Pat evenly into the bottom of a greased 8x8 inch baking pan. Bake for 20 minutes.
• 2. Meanwhile, beat the eggs, granulated sugar, baking powder, lemon juice, zest and salt togeher. Pour over baked crust and return to oven. Bake for an additional 20-25 minutes.
• 3. Cool completely on rack. Cut in squares. Sprinkle with sifted powdered sugar.

Steps:

• Prepare the lemon pie filling according to the package direction.
• Remove from heat and let cool.
• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan or a 7 x 11 brownie pan.
• Sift the all purpose flour with the baking powder.
• Rub in the room temperature butter until crumbs are formed.
• Add the crushed soda cracker (I usually use salted as those are the ones I always have).
• Add the sugar and coconut.
• Spread half crumb mixture into pan.
• Press to form crust.
• Pour cooked cooled lemon pie filling over evenly.
• Sprinkle and pat down slightly the remainder of the crumbs.
• Bake 350 degrees, until golden brown about 12 to 16 minutes.
• Remove from oven to a rack.
• Must be cooled completely before cutting into squares.
• Can be frozen without any problems.
• Very delicate, can be cut into small squares while frozen.

Steps:

• Preheat your oven 350 degrees F.
• In a large bowl combine flour and baking powder.
• Cut in the butter or margarine until mix is crumbly.
• Stir in the brown sugar, coconut, and rolled oats.
• Press all but 1/4 cup reserved for top.
• into a 9 inch baking pan.
• Combine the sweetened condensed milk with lemon juice and the zest.
• Beat all well.
• Pour over the base evenly.
• Sprinkle with the 1/4 cup reserved crumb mixture.
• Bake for 25 minutes until lightly browned.
• Cool thoroughly before cutting.