Lemon Spritz Squares Recipes

LEMON SPRITZ

Steps:

• Fill a pitcher with 4 cups of ice. Slowly pour the prosecco over. Add the limoncello and the soda water. Gently stir. Garnish with lemon slices and serve. Or to make Lemon Spritzes individually, pour half a glass of prosecco, add a shot of limoncello, a splash of soda water, and some ice cubes.

LEMON SQUARES

Steps:

• For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners' sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes.
• For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more.
• Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners' sugar. Cut into squares and serve.

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.

LEMON SPRITZ SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
• On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
• Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar.

LEMON SPRITZ SQUARES

Steps:

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer combine the sugar cookie mix and cream cheese until well blended and smooth.
• Add the flour in 3 parts.
• Add eggs and lemon extract and mix until just incorporated.
• Fold in lemon zest.
• On a lightly floured surface roll out dough to a 12 x 14 inch rectangle.
• Using a fluted pastry cutter(if you have one), I use a butter knife, cut dough into 2 inch squares.
• Place squares 1 inch apart on a ungreased cookie sheet(I lightly spray cooking spray).
• Put in freezer for 10 minutes.
• Bake for 10-12 minutes until bottoms are golden brown and tops are set.
• Cool on wire racks.
• Dust with powdered sugar.