Mammys Lemon Squares Recipes
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
REALEMON LEMON SQUARES
I absolutely adore lemon bars, but unfortunately most recipes are super sweet with a fake lemony flavor. This recipe, from my mother's Realemon Recipe book, is a sweet-tart version of lemon squares. In my opinion, you can't get better than this.
Provided by Heirloom
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 788.6, Fat 34.3, SaturatedFat 20.6, Cholesterol 205.3, Sodium 418.3, Carbohydrate 113.3, Fiber 1.3, Sugar 76.8, Protein 9.4
LEMON SQUARES I
These bars are perfect on a hot summer day.
Provided by Amanda Regis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
- To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
- In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
- Bake for another 35 minutes, until filling is set. Let cool before cutting.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 29.4 g, Cholesterol 51.3 mg, Fat 13.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 23.4 mg, Sugar 19.6 g
MAMMY'S LEMON SQUARES
Categories Cookies Dessert Bake Quick & Easy
Number Of Ingredients 6
Steps:
- Preheat oven to 350 F. Mix together sugar, flour, baking powder. Add 2 beaten eggs with juice of 1 lemon. Pour mixture onto baked crust. Bake 25 minutes. Sprinkle with powdered sugar when cooled. Cut in squares.
More about "mammys lemon squares recipes"
LEMON SQUARES RECIPE — THE MOM 100
From themom100.com
Estimated Reading Time 3 mins
- Preheat the oven to 325 degrees. Butter a 9 x 13-inch pan, or spray with nonstick cooking spray, and line the bottom with a piece of parchment paper cut so that it fits cleanly on the bottom of the pan, but hangs over the two long sides (you will use this to lift out the squares once they are baked and cooled).
- In a food processor combine the flour, confectioners’ sugar, and salt. Add the butter and pulse until the mixture resembles coarse corneal (alternately you can cut in the butter into the flour mixture in a bowl using two knives, a pastry cutter, or your fingers). Transfer the mixture into the pan, and press the mixture evenly into the bottom. Bake for 15 to 18 minutes until golden and a bit firm to the touch.
- Meanwhile, in a medium bowl combine the eggs and granulated sugar, and whisk or beat with an electric mixer until smooth. Beat in the lemon juice and cream, and then beat in the flour, until very smooth. When the crust is golden and set pour in the filling, return the pan to the oven and bake for 25 to 35 minutes., until it doesn’t jiggle at all when you gently shake the pan. Let cool completely on a wire rack to room temperature.
- Run a knife around the edge of the pan, and cut the bars into 15 (or more) squares. Remove the bars with a spatula, or carefully use the overhanging edges of the parchment to smoothly lift out the lemon bars.
LUSCIOUS LEMON BARS - ONCE UPON A CHEF
From onceuponachef.com
4.5/5 (411)Category DessertsCuisine AmericanTotal Time 1 hr 20 mins
- Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
- Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 3/4-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
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.
BEST MOTHER'S DAY RECIPES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Estimated Reading Time 9 mins
LEMON SQUARES | RICARDO
From ricardocuisine.com
THE BEST LEMON SQUARES | CREATIVE CULINARY
From creative-culinary.com
Estimated Reading Time 2 mins
- Blend butter with powdered sugar and flour. Press on the bottom of a 9X13X2 inch pan. Bake at 350 degrees for 20 to 25 minutes until lightly colored.
- Beat the eggs and blend with sugar, 2 Tbsp flour, baking powder, salt, lemon juice and rind. Pour over baked crust.
MOM'S FAMOUS LEMON SQUARES - THEKITTCHEN
From thekittchen.com
Estimated Reading Time 2 mins
- Heat your oven to 350 degrees. Then get to work on the crust. Start by combining 2 cups of the flour, the butter, and 1/2 cup powdered sugar in an electric mixer. Then press the mixture into a 9x13 inch pan.
LEMON BARS - PREPPY KITCHEN
From preppykitchen.com
Estimated Reading Time 8 mins
- Whisk together 2 1/2 cups of flour (300g) with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you'd like a dash of vanilla can be added in with the butter at this step.
- Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 350F for about 20 minutes or until a light golden color.
- While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don't have a processor just mince the zest and mix with the sugar in a bag or bowl.
EASY LEMON SQUARES - THE GARDENING FOODIE
From thegardeningfoodie.com
Estimated Reading Time 4 mins
- Start by making the shortbread crust. In a bowl, combine the powdered / icing sugar, white granulated sugar and flour.
- Using an electric, handheld beater or whisk beat the eggs and sugar very well, for about 5 minutes. This will help dissolve the sugar and avoid the grainy texture once the lemon squares have been baked.
HOMEMADE LEMON SQUARES - CHATELAINE
From chatelaine.com
Estimated Reading Time 1 min
MAMMY'S RECIPES
From mammysrecipes.blogspot.com
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