Lemon Triangles Recipes

LEMON TRIANGLES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with aluminum foil; spray foil with cooking spray.
• Beat spread and 1/2 cup of the granulated sugar in large bowl with electric mixer on medium speed 3 minutes. Beat in 2 cups of the flour on low speed until mixture is crumbly. Press in pan. Bake 18 to 20 minutes or until crust is dry and begins to brown.
• Beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, the lemon peel, lemon juice and salt in large bowl on medium speed about 2 minutes or until smooth. Pour over hot crust.
• Bake 20 to 25 minutes or just until set. Cool completely on wire rack, about 1 hour. Lift bars out of pan with foil. To make bars, use sharp wet knife to cut into 6 rows by 3 rows. Cut each rectangle diagonally in half to make triangles. Sprinkle with powdered sugar before serving.

LEMON TRIANGLES

Steps:

• Preheat oven to 350°F.
• Line 13x9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
• In large bowl, with electric mixer, beat Imperial spread and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
• Beat in 2 cups flour until fine crumbs form.
• press into prepared pan. Bake uncovered 20 minutes.
• Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust.
• Bake an additional 25 minutes or until lemon minxure is just set.
• On wire rack, cool completely.
• Using foil, lift out of pan. spray knife with nonstick cooking spray and cut into triangles.
• To serve, sprinkle generously with confectioner's sugar.

LUSCIOUS LEMON TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
• Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
• Bake in preheated oven until golden brown, 15 to 20 minutes.
• Beat eggs in the bowl of a stand mixer until lightened in color.
• Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
• Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
• Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.

LEMON TRIANGLES

Steps:

• 1. Preheat oven to 350. Line 9 x 13 pan with foil and spray with non stick cooking spray. set aside.
• 2. In large bowl, with electric mixer, beat margarine and 1/2 c. sugar til light and fluffy, about 3 minutes. Beat in 2 cups flour until fine crumbs form. Press into prepared pan. Bake uncovered for 20 minutes
• 3. Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 c. sugar, 1/3 c. flour, lemon juice and peel, 4 minutes or til light and fluffy. Pour over hot crust.
• 4. Bake an additional 25 minutes or until lemon mixture is just set. Cool completely on wire rack. Using foil, lift out of pan. Spray knife with cooking spray and cut into triangles.
• 5. to serve, sprinkle with confectioners sugar, to your liking.