I need a good recipe for Lemon Squares..?

Question

They are my Boyrfirends FAVORITE! I need a REALLY REALLY good recipe. I have browsed online some but was wondering if anyone knew of something GREAT

Answer 1

Zesty Lemon Squares:

16 squares

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup margarine, softened
2 tablespoons low-fat plain yogurt
Topping:
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 egg white
1 lemon, rind of, grated
1/4 cup lemon juice
2 teaspoons icing sugar

1. Combine flour, sugar, margarine and yogurt in food processor or blender.
2. Press evenly into lightly-greased 8-inch-square cake pan.
3. Bake at 325 for 25 minutes or until golden.
4. TOPPING: Combine sugar, flour, baking powder, salt, egg, egg white and lemon juice and rind in a food processor or bowl.
5. Mix well.
6. Pour topping over base and bake an additional 35 minutes or until top is set. Sift icing sugar over top when cool.

Answer 2

This is from my Williams Sonoma Desserts book. The BEST lemon bars you'll ever eat, I promise! (The only drawback is that it makes only a 8X8 pan, so they're gone too fast!!)

Lemon Curd Squares

For the crust:
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. ground cinnamon
8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces

For the filling:
3/4 cup granulated sugar
2 Tbs. all-purpose flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. heavy cream

Confectioners’ sugar for dusting (optional)

To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.

Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars. Makes 12 bar cookies.

Answer 3

Super Lemony Lemon Squares

12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 1/2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

Answer 4

Delicious! Very highly rated recipe.

Lemon Square Bars

INGREDIENTS
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted

4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.

Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Answer 5

Fluffy Lemon Cheesecake Squares

30 min 30 min prep
Change to: servings US Metric
CRUST
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING
3/4 cup sugar
8 ounces cream cheese, softened
1 package lemon Jell-O gelatin (4 serving size)
3/4 cup boiling water
1/4 cup lemon juice
1 teaspoon lemon extract
1 (12 ounce) can evaporated milk, chilled


Mix crust ingredients, press into 13x9 pan.
In small bowl stir together sugar and cream cheese until fluffy.
In another small bowl, mix jello and boiling water; add lemon juice and extract.
Set aside to cool.
Place large mixing bowl and beaters in freezer while jello cools.
You can take a coffee break here.
When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
Turn mixer to low; mix in cream cheese mixture.
Mix in the jello mixture.
Pour over crust in pan.
Chill; cut into squares.

Answer 6

Lemon Squares

These squares are tart and sweet at the same time--ooooh so good.


1 lemon cake mix (any kind)
1/4 lb melted margarine (, i use butter)
1 egg
8 ounces softened cream cheese
2 eggs
2 3/4 cups sifted icing sugar

Grease and flour 9x13 pan.
mix cake mix,melted margerine, and 1 egg together and press into prepared pan.
mix cheese,2 eggs and icing sugar together and pour over"crust".
Bake at 325* for 40 minutes.
(it will still appear soft in the center).
Let cool for 15 minutes and then sprinkle with icing sugar (I use a sifter to do this-for even spreading) Cut while still warm.

Answer 7

Look on cookinglight.com for that exact name. They are so great! My husband even ate them before I told them they were low-fat!

Answer 8

These are really good, and quick to make.

http://www.kraftcanada.com/EN/Recipes/RecipeTemplate?recipe_id=87729