Lemon Custard Squares Recipes

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.

CHEF JOHN'S LEMON BARS

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CUSTARD CAKES

Steps:

• Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
• In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
• With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
• Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.

LEMON CUSTARD BARS

Steps:

• Preheat oven to 325°F.
• Spray and 8-inch square pan with cooking spray and wipe with a paper towel.
• In a medium sized bowl, combine crust ingredients and mix well.
• Spread crust dough over bottom of the pan.
• In a small bowl, combine topping ingredients and mix well.
• Pour the topping over the crust.
• Bake for 27-30 minutes.
• Cool completely before cutting bars and serving.
• Dust bars with powdered sugar when cool.

LEMON CUSTARD SQUARES

Steps:

• Preheat oven to 350 degrees.
• Oil or butter an 8x8 baking dish.
• In medium bowl, use hands to combine graham cracker, 3 tbsps sugar, and butter until evenly mixed.
• Press crumb mixture into bottom of dish and bake 10-12 minutes or until firm. Remove and let sit for 10-15 minutes or until cool.
• In another medium bowl, beat egg yolks.
• Add condensed milk, lemon juice, zest and mix until blended well. Pour mixture atop cooled graham crust.
• Bake 20 minutes, remove, and cool for 30 minutes.
• Refrigerate and cool for another 20-30 minutes.
• Remove, slice, and serve.
• Optional: while cooling, create whipped topping by combining whipping cream and 2 remaining 2 tbsp sugar in a medium bowl. Blend medium until soft peaks form. Dallop atop individual servings.