Best Gingered Lemon Almond Squares Recipes

LEMON SQUARES WITH CANDIED GINGER

Steps:

• Crust:.
• In medium bowl or food processor combine flour and sugar. Cut in butter until mixture starts to hold together.
• Press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered.
• Bake at 350 degrees for 15 minutes.
• Set aside to cool slightly.
• Topping:.
• In a medium bowl, beat eggs with sugar until light and creamy.
• Mix flour with baking powder and stir into egg mixture.
• Add lemon peel and juice,coconut and ginger, stir well.
• Pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set.
• Cool on rack. Cut into squares. Dust with icing sugar, if desired.
• This will yield approximately 25 squares,depending on how you cut them.
• Serve and enjoy!

LEMON-ALMOND SQUARES

Steps:

• For crust: Preheat oven to 350F.
• Mix flour, sugar and salt and cut in butter until mixture holds together when pressed; pat into bottom of 9 inch square baking dish; bake until light brown, about 15 minutes.
• For filling: Beat eggs and ½ cup sugar until thick and pale; add almond paste and beat until smooth.
• Mix in lemon juice and peel and all purpose flour.
• Pour filling into crust and bake until firm but not brown, 17-20 minutes.
• Cool in pan.
• Dust with powdered sugar.
• To serve: Cut in squares using knife dipped in hot water.

GINGER AND ALMOND BARS

Steps:

• Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
• Prepare the base:
• In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
• Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
• Meanwhile, prepare the topping:
• In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
• When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
• Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
• Do Ahead
• Store in an airtight container at room temperature for up to 1 week.
• Variation:
• Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

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.