Frozenlemonsquares Recipes

BEST LEMON SQUARES RECIPE

Steps:

• Preheat the oven to 350°F/160°C
• Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan. Set aside.
• Using a mixer fitted with the paddle attachment (or a food processor) beat the butter, sugar, and vanilla vigorously until pale and fluffy, about 3 minutes. It's an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
• In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
• Add to the prepared pan and using floured hands, press evenly into the prepared pan (including the sides).
• Dock the dough by pricking the top all with a fork and bake until just golden, around 20 to 25 minutes. Set aside to cool.
• Beat eggs and yolks together in a bowl; whisk in the sugar and flour until smooth. Add lemon zest and lemon juice; whisk well. Pour lemon filling over the crust.
• Pour filling over the warm crust. Bake the bars for 20-25 minutes or until the center is set and no longer jiggles when gently shaken. Remove bars from the oven and cool completely at room temperature for 2 hours, then transfer to the refrigerator and chill until chilled (about 1-2 hours).
• Once cool, lift the bars out of the pan by lifting with the parchment overhang on the sides.
• Dust with confectioners' sugar and cut into squares before serving.
• For neat squares, wipe the knife clean between each cut.Cover and store leftover lemon bars in the refrigerator for up to 1 week.

FROZEN LEMON SQUARES

Steps:

• HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen.
• Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

FREEZABLE LEMON SQUARES

Steps:

• Preheat oven to 350.
• Combine crumbs, sugar and margarine; press firmly on bottom of 8 inch square pan.
• I use the aluminum foil pans to freeze inches In small bowl combine egg yolks, sweetened condensed milk and lemon juice and beat well.
• Pour over crumbs into pan and bake 8 minutes.
• Cool completely.
• Top with whipped topping and freeze 4 hours or until firm.
• Let stand 10 minutes before serving.
• Garnish with lemon score.
• Keep leftovers in freezer.
• **can be chilled instead of frozen if planning to eat soon.

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.

FROZEN LEMON SQUARES

Steps:

• Preheat oven to 325ºF.
• Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 8 or 9-inch square pan.
• In small bowl, beat egg yolks, sweetened condensed milk, lemon juice and food coloring (optional). Pour into prepared pan.
• Bake 30 minutes.
• Cool.
• Top with whipped cream.
• Freeze 4 hours or until firm. Let stand for 10 minutes before serving. Garnish as desired. Store leftovers covered in freezer.
• Note: May be refrigerated instead of frozen.