Lemoniest Lemon Squares Recipes

EASIEST EVER LEMON SQUARES

Steps:

• Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
• Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
• Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.

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.

THE BEST LEMON SQUARES

Steps:

• Preheat oven to 350º.
• Lightly grease an 9x9" square baking dish with butter.
• For the base, process the flour and confectioners sugar in a food processor for several seconds.
• Add the butter and process until the dough comes together, 20-30 seconds.
• Press the dough gently and evenly over the bottom of the prepared pan.
• Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so that the egg white spreads over the surface. Pour out the excess.
• Bake the base on the center oven rack until golden, about 20-25 minutes.
• Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
• Meanwhile prepare the topping: Gently whisk the eggs in a medium-size bowl until lightly mixed.
• Add the remaining topping ingredients and continue to whisk gently until they are blended.
• Pour the topping evenly over the base. .
• Bake until the top is set and golden, about 20-25 minutes. .
• Allow the lemon squares to cool completely.
• Sprinkle the surface with confectioners sugar and cut into squares with a sharp knife that is dipped in hot water and wiped dry before each cut.
• Tip: If you plan to keep the squares longer than a day, put them in an air-tight container and refrigerate. You can also freeze them.

SUZANNE'S FAMOUS LEMON SQUARES OR BARS

Steps:

• Preheat oven to 350º F.
• For Crust: Melt butter.
• Stir sugar and flour together.
• Mix the two, and pat into the bottom of 9"x13" baking pan.
• Bake for 20 minutes.
• For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently. Do not use electric mixer.
• Pour over baked crust carefully.
• Bake another 25 minutes until firm.
• Sprinkle with powdered sugar.
• Cool completely before slicing.
• Reminder: Do not use electric mixer. Do not double this recipe. For more pungent lemon flavor, add one grated lemon rind to the egg mixture.

THE MOST-LEMONY LEMON BAR OF ALL TIME

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
• Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

REALEMON LEMON SQUARES

Steps:

• Cream together ingredients for crust and press into 9 x 13-inch pan.
• Bake for 20 minutes at 350 degrees.
• Mix together filling ingredients and pour over first layer.
• Bake 25 minutes.
• Sprinkle with powdered sugar while warm.

LEMON BARS - FROM COOK'S ILLUSTRATED RECIPE - (3.8/5)

Steps:

• Before beginning, read the entire recipe and measure all ingredients. The warm filling must be added to the warm crust. Start preparing the filling when the crust goes into the oven. Be sure to cool the bars completely before cutting them. 1.) For the crust: Spray a 9-inch square baking pan with non-stick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 9 inches wide. Fit first sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with more non-stick cooking spray. 2.) Place flour, powdered sugar and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, until the mixture is pale yellow and resembles coarse meal. Sprinkle the mixture into the prepared pan and press firmly with your fingers in to an even layer over the entire pan bottom and slightly up the sides. Refrigerate for 30 minutes. 3.) Preheat the oven to 350* and adjust an oven rack to the middle position. Bake the crust for 20 minutes. 4.) For the filling: In a medium-sized non-reactive bowl (glass or stainless steel), whisk together the yolks and whole eggs until combined (about 5 seconds). Add the granulated sugar and whisk until just combined. Add the lemon zest, lemon juice and salt. Whisk until combined. Transfer the mixture to a medium-sized non-reactive saucepan (the heavier the better). Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon until the lemon curd thickens to a thin sauce-like consistency and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the curd through a single-mesh stainless steel strainer set over a clean non-reactive bowl. Stir in the heavy cream; pour the curd onto the warm crust immediately. 5.) Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Refrigerate until completely chilled. 6.) Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Cut into 16 squares, wiping the knife clean between cuts, as necessary. 7.) Sprinkle powdered sugar over the bars, if desired.