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
LEMONIEST LEMON SQUARES
These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving.
Provided by blucoat
Categories Bar Cookie
Time 1h20m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Crust: Preheat oven to 325 degrees. Combine flour and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.
- Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
- Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust.
- Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour or keep at room temperature for three hours before cutting. Cut into squares, about 2 1/4 inches. Dust tops with confectioner's sugar.
Nutrition Facts : Calories 219.2, Fat 7.1, SaturatedFat 4, Cholesterol 61.7, Sodium 19.2, Carbohydrate 37.2, Fiber 0.3, Sugar 28.7, Protein 2.7
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.
REALEMON LEMON SQUARES
I absolutely adore lemon bars, but unfortunately most recipes are super sweet with a fake lemony flavor. This recipe, from my mother's Realemon Recipe book, is a sweet-tart version of lemon squares. In my opinion, you can't get better than this.
Provided by Heirloom
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream together ingredients for crust and press into 9 x 13-inch pan.
- Bake for 20 minutes at 350 degrees.
- Mix together filling ingredients and pour over first layer.
- Bake 25 minutes.
- Sprinkle with powdered sugar while warm.
Nutrition Facts : Calories 788.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 205.3, Sodium 418.3, Carbohydrate 113.3, Fiber 1.3, Sugar 76.8, Protein 9.4
LEMON BARS - FROM COOK'S ILLUSTRATED RECIPE - (3.8/5)
Provided by á-160034
Number Of Ingredients 15
Steps:
- Before beginning, read the entire recipe and measure all ingredients. The warm filling must be added to the warm crust. Start preparing the filling when the crust goes into the oven. Be sure to cool the bars completely before cutting them. 1.) For the crust: Spray a 9-inch square baking pan with non-stick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 9 inches wide. Fit first sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with more non-stick cooking spray. 2.) Place flour, powdered sugar and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the prepared pan and press firmly with your fingers in to an even layer over the entire pan bottom and slightly up the sides. Refrigerate for 30 minutes. 3.) Preheat the oven to 350* and adjust an oven rack to the middle position. Bake the crust for 20 minutes. 4.) For the filling: In a medium-sized non-reactive bowl (glass or stainless steel), whisk together the yolks and whole eggs until combined (about 5 seconds). Add the granulated sugar and whisk until just combined. Add the lemon zest, lemon juice and salt. Whisk until combined. Transfer the mixture to a medium-sized non-reactive saucepan (the heavier the better). Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon until the lemon curd thickens to a thin sauce-like consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the curd through a single-mesh stainless steel strainer set over a clean non-reactive bowl. Stir in the heavy cream; pour the curd onto the warm crust immediately. 5.) Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Refrigerate until completely chilled. 6.) Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Cut into 16 squares, wiping the knife clean between cuts, as necessary. 7.) Sprinkle powdered sugar over the bars, if desired.
THE BEST LEMON SQUARES
I was directed to this amazing local recipe site and found this recipe. So delicious and so easy to make. Servings depend on how small or large you cut them. Use more or less confectioners sugar for dusting the top. Courtesy of Diane Richmond.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Lightly grease an 9x9" square baking dish with butter.
- For the base, process the flour and confectioners sugar in a food processor for several seconds.
- Add the butter and process until the dough comes together, 20-30 seconds.
- Press the dough gently and evenly over the bottom of the prepared pan.
- Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so that the egg white spreads over the surface. Pour out the excess.
- Bake the base on the center oven rack until golden, about 20-25 minutes.
- Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
- Meanwhile prepare the topping: Gently whisk the eggs in a medium-size bowl until lightly mixed.
- Add the remaining topping ingredients and continue to whisk gently until they are blended.
- Pour the topping evenly over the base. .
- Bake until the top is set and golden, about 20-25 minutes. .
- Allow the lemon squares to cool completely.
- Sprinkle the surface with confectioners sugar and cut into squares with a sharp knife that is dipped in hot water and wiped dry before each cut.
- Tip: If you plan to keep the squares longer than a day, put them in an air-tight container and refrigerate. You can also freeze them.
Nutrition Facts : Calories 303, Fat 12.9, SaturatedFat 7.7, Cholesterol 83.4, Sodium 105.1, Carbohydrate 43.8, Fiber 0.6, Sugar 30, Protein 4
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
More about "lemoniest lemon squares recipes"
THE LEMONIEST LEMON SQUARES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 24Energy 171 CaloriesCarbohydrate 23 gCategory Dinner, Lunch
LEMON SQUARES {EASY OLD-FASHIONED RECIPE!} - THE …
From theseasonedmom.com
BEST LEMON BARS RECIPE EVER, SERIOUSLY - CRAZY FOR CRUST
From crazyforcrust.com
LEMONIEST LEMON BARS - DO YOU KNOW THE MUFFIN MAN?
From gnufmuffin.com
THE LEMONIEST LEMON SHEET CAKE | CLEOBUTTERA
From cleobuttera.com
LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON SQUARES | RICARDO
From ricardocuisine.com
THE LEMONIEST LEMON BARS | COOK'S ILLUSTRATED
BEST ORANGE CREAMSICLE BARS RECIPE - HOW TO MAKE ORANGE
From delish.com
THE BEST LEMON BARS RECIPE AMERICA’S TEST KITCHEN
From phxcooks.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
LOVELY LEMON SQUARES | RECIPELION.COM
From recipelion.com
LEMONIEST LEMON SQUARES RECIPE - FOODNEWS101.COM
From foodnews101.com
HOW TO MAKE THE LEMONIEST LEMON BARS - YOUTUBE
From youtube.com
I TRIED THE FAMOUS RITZ-CARLTON LEMON POUND CAKE AND I
From allrecipes.com
THE LEMONIEST LEMON BARS - THESWEETERYBOSTON
From thesweeteryboston.com
THE LEMONIEST LEMON SQUARES | CANADIAN GOODNESS | RECIPE
From pinterest.ca
EASY LEMON BARS RECIPE (+VIDEO!) - LITTLE SWEET BAKER
From littlesweetbaker.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #american #easy #beginner-cook #dinner-party #holiday-event #kosher #vegetarian #cakes #cookies-and-brownies #bar-cookies #dietary #low-sodium #oamc-freezer-make-ahead #low-in-something #citrus #lemon #taste-mood #sweet #number-of-servings #4-hours-or-less
You'll also love