Lemon Shortbread Squares Recipes
SHORTBREAD LEMON BARS
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. -Margaret Peterson, Forest City, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
Nutrition Facts : Calories 172 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
ICED LEMON SHORTBREAD BARS
Buttery, rich shortbread bursts with a twist of lemon flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
- Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
- Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON SHORTBREAD SQUARES
During the Christmas season, I keep homemade cookies available in my office to share with co-workers. These easy-to-prepare squares always get rave reviews.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 squares.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually add flour. Mix until dough forms a ball and pulls away from the side of the bowl. Stir in lemon zest if desired. , Press into an ungreased 9-in. square baking pan. Score with a sharp knife into 16 squares. Prick each square twice with a fork. Sprinkle with pecans; press firmly into dough. , Bake at 325° for 20-25 minutes or until lightly browned and pecans are toasted. Cool for 5 minutes. Cut along scored lines. Cool completely in pan on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 140 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
LEMON SHORTBREAD SQUARES
Steps:
- Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.
LEMON BARS I
Lemon bars on a shortbread base.
Provided by Sallie
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
- Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
- While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
- Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
- Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g
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LEMON BARS WITH SHORTBREAD CRUST - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Preheat the oven to 325°F (163°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 (makes cutting easier!). Set aside.
- Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
- Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.
- Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
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- Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over each end of the pan. Lightly grease foil; set aside.
- In a medium bowl, stir together flour and cornstarch. In a small bowl, combine powdered sugar and lemon peel. Using your fingers or pressing against side of bowl with a wooden spoon, work lemon peel into powdered sugar until sugar is yellow and very fragrant.* Set aside.
- In a large bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Continue beating or stirring until dough comes together. Gather dough into a ball.
EASY PEASY LEMON BARS WITH SHORTBREAD CRUST - BAKE OR BUST
From bakeorbust.com
Estimated Reading Time 5 mins
- Preheat the oven to 350°F. Line an 8×8 inch square pan with parchment paper, leaving an overhang on at least two opposite sides.
- In a medium bowl, mix together all of the crust ingredients until evenly combined. The mixture will be very crumbly but should hold together when squeezed in your hand. Press the crust mixture into the prepared pan so it’s even and compact. Use the bottom of a measuring cup to help press the dough together if needed. Bake the crust for 22 – 24 minutes, until lightly golden.
- Whisk eggs until the yolks and whites are smooth and combined. Add in the sugar and flour and continue whisking until smooth. Lastly, whisk in the lemon juice and zest. The filling will be liquid and may be slightly foamy on top. (If desired, slowly pour the filling through a fine mesh sieve into a clean bowl to remove some of the foam. Repeat 1-2 more times if necessary.)
LEMON SHORTBREAD SQUARES WITH HOMEMADE LEMON CURD - A ...
From aprettylifeinthesuburbs.com
Estimated Reading Time 4 mins
CLASSIC EASY LEMON BARS WITH SHORTBREAD CRUST RECIPE ...
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From twosisterscrafting.com
Estimated Reading Time 5 mins
- Prepare a 9x13" pan. Lightly spray the pan with cooking spray and then cover the pan with parchment paper vertically. Spray the parchment paper and then cover that piece with another piece of parchment paper horizontally.
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From lavenderandlovage.com
5/5 (5)
Category Tray Bakes
Cuisine British, American, Australian
Total Time 3 hrs 10 mins
- Pre-heat the oven to 170C/375F/Gas mark 3. Butter and/or line a baking tray or Pyrex dish with grease-proof baking paper. I used a 22cm x 28cm (9" x 13") Pyrex baking dish.
- Make the shortbread base: Mix the melted butter, flour and sugar together and mix it to combine. I find it's best to use my hands.
STREUSEL-TOPPED LEMON SHORTBREAD BARS RECIPE | MYRECIPES
From myrecipes.com
- Combine first 3 ingredients in a food processor. Add 3/4 cup butter pieces to food processor, and pulse 12 to 15 times or until mixture resembles coarse meal; chill remaining 1/4 cup butter pieces. Add egg yolks, and process just until mixture forms clumps. (Clumps will be moist.) Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
- Bake at 350° for 16 to 18 minutes or just until golden brown around edges. Remove pan from oven, and reduce temperature to 325°.
- Whisk together eggs and 2 cups sugar in a large bowl until blended. Combine 1/2 cup flour and baking powder; whisk into egg mixture until blended. Whisk in 4 tsp. grated lemon rind and 1/2 cup fresh lemon juice. Immediately pour lemon mixture over hot crust in pan.
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- In a food processor pulse flour, icing sugar, cold butter (cubed), and vanilla until the mixture has a crumbly, cookie-like texture. Alternatively, use a mixing bowl, pastry cutter, and your hands to form the same crumbly texture.
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From gimmeyummy.com
- Prepare a 13 inch by 9-inch rectangular baking pan with parchment, covering the bottom and sides, the height of the pan should be about 2 inches.
- For The Shortbread Crust- Combine the butter and sugar into a mixing bowl of a stand mixer using the paddle attachment and mix at medium-high speed until the mixture is creamy, smooth and sugar is dissolved.
- Add the 2 cups of all-purpose flour, salt, and vanilla extract, and mix on medium-low speed until a breadcrumb consistency is developed.
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From chowhound.com
- Place 2 cups of the flour, the powdered sugar, and 1/4 teaspoon of the salt in the bowl of a food processor fitted with a blade attachment and pulse briefly to combine.
- Scatter the butter pieces over the flour mixture and pulse until the dough just begins to come together, about 20 (1-second) pulses.
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