Best Lemon Chiffon Squares Recipes

LEMON CHIFFON SQUARES

Lemon Chiffon Squares image

These creamy lemon squares have a fluffy-as-a-pillow layer made with melted marshmallows and whipped topping.

Provided by My Food and Family

Categories Recipes

Time 2h55m

Yield 16 servings, one square each

Number Of Ingredients 8

Ingredients

1 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup sugar
25 JET-PUFFED Marshmallow s
2 tsp. grated lemon zest
1/4 cup lemon juice
1 cup thawed COOL WHIP Whipped Topping
16 fresh raspberries

Steps:

Preheat oven to 350°F. Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.
Add whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust.
Refrigerate at least 2 hours or until slightly firm. Cut into 16 squares to serve; top each square with 1 raspberry. Store leftover squares in tightly covered container in refrigerator.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 10 g, Protein 1 g

LEMON CHIFFON BLUEBERRY SQUARES RECIPE

Lemon Chiffon Blueberry Squares Recipe image

Provided by LyndaB

Number Of Ingredients 11

Ingredients

2 * 2 Tbsp (30 ml) sugar
2 * 2 Tbsp (30 ml) butter, at room temperature
3 * 3 Tbsp (45 ml) skim milk
1 * 1 cup (250 ml) all-purpose flour
2 * 2 Tbsp (30 ml) Epicure's Lemon Chiffon Fruit Dip
3 * 3 eggs
1/4 * 1/4 cup (60 ml) sugar, + 2 Tbsp extra
2 * 2 Tbsp (30 ml) Epicure's Lemon Chiffon Fruit Dip
1/3 * 1/3 cup (80 ml) all-purpose flour
1/2 * 1/2 tsp (2.5 ml) baking powder
1/2 * 1/2 cup (125 ml) fresh blueberries

Steps:

1. Preheat oven to 350° F (175° C). 2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs. 3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack. 4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust. 5. Evenly sprinkle blueberries over top, allowing some to sink into batter. 6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares. Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.