Tropical Lemon Squares Recipes

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EASIEST EVER LEMON SQUARES



Easiest Ever Lemon Squares image

This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.

Provided by Sharon in Ontario.

Categories     Bar Cookie

Time 1h3m

Yield 20-25 squares, 20-25 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter
1/3 cup raspberry jam
2 eggs
1 (212 g) package shirriff lemon pie filling
1/2 cup ground almonds
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 115.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 41.5, Carbohydrate 11.7, Fiber 0.6, Sugar 5.3, Protein 2.1

TROPICAL CITRUS BARS



Tropical Citrus Bars image

Try bars with a tangy citrus twist, using both lemon and lime.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 36

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/2 cup powdered sugar
1/2 cup flaked coconut
1 cup butter or margarine, softened
4 eggs
2 cups granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
2 tablespoons lime juice
2 teaspoons powdered sugar

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
  • Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
  • Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 13 g, TransFat 0 g

BEST LEMON SQUARES



Best Lemon Squares image

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

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

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

TROPICAL SQUARES



Tropical Squares image

Such a delicious dessert. I loves this, it is really one of my favorites, I am always trying to make something new for dessert when we have company over for dinner. I don't do the same thing too many times, but this is one of the desserts that we do have often - so good!!!

Provided by Chef mariajane

Categories     Gelatin

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs (or chocolate, or vanilla)
1/2 cup butter, melted
1 (250 g) package philadelphia brick cream cheese, softened
1/4 cup granulated sugar
1 cup crushed fruit (strawberries, raspberries, or canned crushed pineapple)
1 (12 ounce) container Cool Whip Topping
2 (85 g) packages jell-o orange pineapple jelly powder
1 (10 ounce) can mandarin oranges, drained
1 banana, sliced
1 (14 ounce) can pineapple chunks in juice, drained

Steps:

  • Combine prepared crumbs with butter.
  • Press mixture on bottom of 13x9-inch baking dish.
  • Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit.
  • Fold in whipped topping. Spread cream cheese filling over crust.
  • Prepare jelly powder according to 30 minute set method. Stir mandarin oranges, banana slices, and pineapple tidbits in juice.
  • Pour jelly mixture over cream cheese filling and chill for 3 hours.

Nutrition Facts : Calories 614.3, Fat 40.6, SaturatedFat 24.4, Cholesterol 123.6, Sodium 417.9, Carbohydrate 59.5, Fiber 2, Sugar 43.9, Protein 7.1

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