Easy Lemon Squares Cooking Light Recipes

EASY LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
• Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
• Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
• Sprinkle bars with powdered sugar. Cut into bars.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

THE BEST LEMON BARS

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.

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.

EASY LEMON BARS WITH BUTTERY CRUST

Steps:

• Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
• In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
• Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
• Position an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
• While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
• Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350 degrees Fahrenheit. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
• Set the pan on a cooling rack and cool until the lemon bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
• Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.

LEMON BARS

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.

EASY LEMON SQUARES COOKING LIGHT

Steps:

• Preheat oven to 350 degrees.
• To prepare crust: beat sugar and butter until creamy.
• Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
• Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
• To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
• Beat until well blended.
• Pour mixture over crust, bake for 20-25 minutes.
• Let cool on wire rack, sift powdered sugar on top.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON SQUARES

Steps:

• Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
• To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
• Add the melted butter and vanilla extract and stir to combine completely.
• Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it's even.
• Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
• To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don't over mix.
• Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
• Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they'll last for 5-6 days.