Time 1h10m Yield Makes about two dozen 2-inch squares Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper. Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners’ sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes. Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk. An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners’ sugar. Cut into squares.
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.
Time 1h35m Yield 20 squares or 40 triangles Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.
Time 1h Yield 15 squares Number Of Ingredients 10 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.
Time 55m Yield 36 Number Of Ingredients 7 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.
Time 1h Yield 16 servings Number Of Ingredients 8 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.
Time 40m Yield 4 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine the flour, confectioners’ sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners’ sugar. Cut into squares.
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.
Yield Makes about 3 dozen Number Of Ingredients 8 Steps:
Heat oven to 325 degrees. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool. Reduce oven to 300 degrees. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.
Yield makes 24 squares Number Of Ingredients 12 Steps:
Preheat the oven to 325 degrees F and adjust rack to center. Put the butter, flour, confectioners’ sugar, and salt in a food processor, and pulse in short intervals until the mixture is crumbly and resembles small peas. Add the cold egg yolk and water to the mixture, and pulse until just mixed. Place the dough on a floured surface, knead just a few times, and form into a disk. Wrap in plastic, and keep in the refrigerator until cold, about 30 minutes. When the dough is cold, roll it out on the floured work surface, and cover the bottom of a 9-by-13-inch pan with it. Bake for 20 minutes, or until lightly golden. Remove, and let cool slightly. Whisk together the eggs, sugar, flour, baking powder, lemon juice, and zest in a bowl. Pour the filling over the hot crust. Bake for 30 minutes, until the lemon center sets. Remove from the oven, cool completely, dust with confectioners’ sugar, and cut into squares.
More about “best lemon squares recipes”
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.
