Tangy Lemon Squares Recipes

LEMON SQUARES

Steps:

• Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.

TANGY LEMON BARS RECIPE

Steps:

• Preheat oven to 350 degrees and line the bottom of a 9" x 13" baking dish with parchment paper. Spray parchment with cooking spray and set aside.
• In a medium bowl, blend together flour, sugar and salt until well combined, then add butter and mix until smooth dough forms. Press dough evenly into bottom of baking dish and bake 20-22 minutes until just set and pale.
• Remove from oven and set crust aside. Reduce oven temperature to 300 degrees.
• Stir together sugar and flour until no lumps of flour remain then add lemon juice and lemon zest and stir until smooth. Add beaten eggs and whisk until completely combined then pour filling into crust.
• Bake at 300 degrees 25-30 minutes or until the filling is set in center. Cool completely on a wire rack, then cover and refrigerate until completely chilled. Cut into squares, then dust with powdered sugar if desired. Refrigerate any leftovers for up to 5 days.

TANGY LEMON BARS

Steps:

• Preheat oven to 350°F. Lightly spray a 13x9 inch baking pan with non-stick cooking spray. Line the pan with parchment paper allowing it to come up and over the sides. Lightly spray the parchment paper. Set aside.

EASY LEMON SQUARES

Steps:

• Pre-heat oven to 350F (180C). Lightly grease and flour an 8x8 inch (20x20cm) square cake pan or line with parchment paper.

TANGY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
• Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.
• Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.
• Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.
• Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

TANGY LEMON SQUARES

Steps:

• Preheat the oven to 350°F.
• Beat the softened butter, 2 cups of the flour, and 1/2 cup of the sugar together in a bowl. Tip the mixture into a 9x13 inch dish (you don't need to grease it) and press down with the back of a spoon.
• Bake for 15-20 minutes until golden on the top.
• Combine the rest of the sugar and remaining flour in a bowl. Whisk in the eggs and lemon juice until well combined. Pour the mixture over the baked biscuit base.
• Put the pan back in the oven and bake for a further 20 minutes.
• Remove and leave to cool, before cutting into squares and serving.

THERMOMIX ® RECIPE

Steps:

• Tangy Lemon SquaresPreheat oven to 180 degrees c. Line base and two opposite sides of a 24 cm square cake tinPlace the 40 g sugar in bowl and mill for 9 seconds on speed 9Add the butter and mix for 10 seconds on speed 5Add the 150g flour and mix for 20 seconds on speed 6Press into the base of the prepared pan and bake for 15 minutes or until light golden. Meanwhile make toppingPlace sugar and lemon zest in bowl and mill for 20 seconds on speed 9Add eggs, lemon juice and the remaining flour and mix for 10 seconds on speed 5Poor over base and bake for 20 minutes or until firm.Cool completely in pan.Cut into squaresDust with icing sugar

ALICE MEDRICH'S TANGY LEMON BARS

Steps:

• Preheat the oven to 350°. Position a rack in the lower third of the oven.
• To make the crust: Cut butter into chunks and melt it in a medium saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan, Bake for 25- 30 minutes, or until the crust is well browned at the edges and lightly browned in the center.
• To make topping: While the crust is baking, stir together the sugar and flour in a medium bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice. When the crust is ready, turn the oven down to 300 and slide the rack out without removing the pan. Pour the filling over the hot crust.
• Bake for 20- 25 minutes, or until the topping is puffed at the edges and no longer jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan. Lift the ends of the foil liner and transfer to a cutting board. Use a long sharp knife to cut into sixteen 2 inch bars. May be stored, airtight, in the refrigerator. Lemon bars keep perfectly for about 3 days; after 3 days the crust softens but the bars still taste quite good for the remainder of a week. Do not freeze. Sieve powdered sugar over the bars just before serving.
• Equipment: 8-inch square pan, lined on the bottom and up all 4 sides with foil.

VERY LEMON EXTRA TANGY LEMON BARS

Steps:

• Preheat oven to 350°F.
• Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
• Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
• Bake crust for 20 minutes or until edges are just starting to turn golden.
• Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
• Remove crust from oven and reduce heat to 320°F This step is important!
• mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
• Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
• Pucker up! :D.

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350°F and lightly grease a 9x9 inch pan.
• Mix the flour, powdered sugar, and salt together. Cut the butter into the mix until crumbly and then press into the bottom of the pan.
• Bake for 15-18 minutes until lightly golden. Meanwhile, make the filling.
• Whisk all the filling ingredients together until combined.
• Pour over the cooked crust and place back in the oven for 17-20 minutes until filling is set.
• Cool completely, dust with powdered sugar, cut into squares.

LEMON BAR CRUST

Steps:

• Preheat oven to 350° and line a 9×9 inch or 13 x 9 x 2-inch pan with foil. Bring foil side up and over the pan. You will use the foil "handles" to lift the lemon bars from the pan after baking. Spray foil with pan release, or butter and flour.
• In a medium sized mixing bowl, add flour and powdered sugar. Mix on low for 1 minute to combine.
• Add softened butter to flour mixture and mix on medium until mixture resembles coarse sand.
• Add shortbread dough to the baking pan. Press firmly and evenly into the pan.
• Bake for 20-25 minutes until the crust is lightly browned.

TANGY LEMON BARS

Steps:

• Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Spray an 8 x 8-inch glass baking pan with cooking spray. Place a piece of (ovenproof) wax paper (or parchment or tin foil) in the bottom of the pan, allowing the excess wax paper to hang over the sides, to aid in removing the baked lemon bars from the pan. Spray the wax paper with cooking spray.
• In a large bowl, combine the flour, sugar, salt, and butter and mix with a beater on medium-low speed until the mixture resembles coarse wet sand. Don't overmix or let the mixture come together into a dough.
• Firmly press the dough into the bottom of the pan. Place into the freezer for 15 minutes.
• Remove from the freezer and immediately place into the oven. Bake until light golden brown, 20 to 25 minutes. Remove the crust from the oven and set it aside. Reduce oven temperature to 300 degrees.
• Meanwhile, make the filling. In a large bowl, whisk together the sugar, flour, and cornstarch until well combined. Add the lemon juice and eggs and whisk until combined. Strain the mixture directly onto the prepared crust.
• Place into the oven and bake 30 minutes, or until the filling does not jiggle when tapped. Cool on a wire rack for 15 minutes, then refrigerate for 2 hours to set.
• Cut the lemon bars into 9-12 squares. Sprinkle a bit of powdered sugar through a sieve over the top of the bars. Serve and enjoy.