Bisquick Lemon Squares Recipes

BISQUICK® GLUTEN-FREE LEMON SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix, 1/2 cup butter and 1/4 cup powdered sugar until blended. (Mixture will be crumbly.) Press in bottom of ungreased 8-inch square pan. Bake 20 minutes or until lightly browned.
• In medium bowl, mix granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in melted butter. Pour over hot crust.
• Bake 25 to 26 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours or until well chilled. Sprinkle with powdered sugar. Cut into 4 rows by 4 rows. Store covered in refrigerator.

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

BEST LEMON SQUARES

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.

GLAZED LEMON BARS

Steps:

• 1. Heat oven to 350°. Mix 1 cup Bisquick and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up edges of ungreased square pan, 8 x 8 x 2 inches.2. Bake about 10 minutes or until light brown. Mix remaining ingredients except Lemon Glaze pour over baked layer.3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.Lemon Glaze3/4 cup powdered sugar1 tablespoon plus 1 1/2 teaspoons lemon juiceStir ingredients until smooth.HIGH ALTITUDE (3500 to 6500 feet): Use square pan, 9 x 9 x 2 inches. Press crust in bottom only of pan. Increase bake time in step 2 to about 12 minutes.NUTRITION FACTS: 1 Bar: Calories 70 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 80mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C % Calcium 0% Iron 0% DIET EXCHANGES: 1 Starch.BETTY'S TIP: Here's an easy rule of thumb-one fresh lemon will give you 2 to 3 tablespoons of juice. To get the most juice out of a lemon, it should be at room temperature. Some people like to zap whole lemons in the microwave on High for about 20 seconds or so to warm them.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In large bowl, stir Bisquick mix, graham cracker crumbs and brown sugar. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• In small bowl, mix lemon curd and cream cheese until blended.
• In pan, press 2/3 of crumb mixture. Spread cream cheese mixture over crumbs to within 1/4 inch of edge. Top with remaining crumb mixture, pressing gently into filling.
• Bake 23 to 27 minutes or until edges are light golden brown. Cool completely. For bars, cut into 6 rows by 5 rows. Store in refrigerator.