Best Lucys Lemon Squares Recipes

Lucy's Lemon Bars image

Provided by Crystal W.

Number Of Ingredients 7

1 c all purpose flour
1/4 c powdered sugar and xtra for sprinklin on top
1/2 c butter
1 c sugar
2 large eggs
2 1/2 Tbsp fresh lemon juice
1/2 tsp baking powder

Steps:

1. Preheat oven to 350*
2. Mix together flour, powdered sugar, and butter. Press firmly into 8x8 pan. Bake for 15-20 minutes till lightly golden brown.
3. Mix in another bowl, the sugar, eggs, lemon juice, and baking powder. When crust is done.. pour mixture over the crust.
4. Bake for an additional 20-25 minutes. Then sprinkle with powdered sugar.

Luscious Lemon Squares image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 20 to 24

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup (2 sticks) butter, cut into small cubes
4 eggs
2 cups sugar
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees F. For the crust: In a food processor, blend ingredients until they resemble coarse meal. Press mixture into the bottom of a 13 by 9-inch pan. Bake until set and golden, about 20 minutes. Cool. For the filling: In a bowl, beat eggs, sugar and lemon juice together. Add flour and baking powder, blending only long enough to incorporate. Pour filling into baked crust and bake until set, about 25 minutes. Cool. Dust with powdered sugar before cutting. Cut into squares.

Luscious Lemon Squares image

Provided by Anne Thornton, Host of Dessert First

Categories dessert

Time 3h25m

Yield 20 to 24 servings

Number Of Ingredients 13

Nonstick cooking spray
2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon fine sea salt
6 eggs, at room temperature
2 2/3 cups granulated sugar
3 tablespoons grated lemon zest
3/4 cup fresh lemon juice
3/4 cup all-purpose flour
Confectioners' sugar, for dusting
Raspberries, for garnish, optional

Steps:

For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.
In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.
Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.
For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.
Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.