Best Luscious Lemon Squares Recipes
LUSCIOUS LEMON SQUARES
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 COCONUT MERINGUE SQUARES
The crust is pressed into a square baking pan and baked, then filled with lemon filling and topped with a coconut meringue. Easier than pie and so delicious.
Provided by Marie
Categories Dessert
Time 55m
Yield 9 squares
Number Of Ingredients 11
Steps:
- Combine the filling ingredients, cook, stirring constantly until thick and set aside.
- For the crust, cream butter, add brown sugar and beat well.
- Blend in the flour and press into the bottom of an ungreased 9" square baking pan.
- Bake at 375° for 15 minutes.
- Allow to cool, then spread with cooled filling.
- For topping, beat egg whites, gradually add the sugar and beat until stiff peaks form.
- Fold in 2 cups coconut and cover lemon filling with the topping.
- Return to oven and bake for 15 minutes longer or until browned.
- Cool and cut into squares.
LUSCIOUS LEMON BLUEBERRY CHEESECAKE SQUARES
One of the yummiest and easiest cheesecakes EVER! This is easy breezy and oh so yummy with lemony blueberry tart sweet goodness. This recipe is adapted from 12tomatoes.com and picture is credit to 12tomatoes.
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- FOR CRUST: Preheat oven to 350. Lightly grease bottom of a 13 x 9 inch baking dish (so parchment will not stick to dish) and line with parchment paper, leaving a 2-inch overhang on both sides.
- Place vanilla wafers in a large bowl and mix in melted butter and cinnamon until mixture is consistency of damp sand.
- Press mixture evenly into bottom of parchment in baking dish to form the crust. Refrigerate until needed.
- FOR FILLING: In a large mixer bowl, beat cream cheese until smooth, then mix in eggs, sugar, lemon juice, lemon zest, and vanilla until fully incorporated.
- Spread mixture over chilled crust with offset spatula to smooth out the top.
- Sprinkle fresh blueberries evenly over filling, then spread blueberry preserves on top.
- Place baking dish in oven and bake for 27-30 minutes, or until center is just set but still jiggles.
- Remove from oven and let cool completely prior to refrigerating at least 4 hours or overnight.
- Use parchment paper overhang to remove cheesecake from baking dish. Cut into squares and serve chilled. Enjoy that luscious, light and lemony blueberry tart sweet goodness!
LUSCIOUS COCONUT LEMON SQUARES
Steps:
- Preheat oven to 350. Combine coconut, 1 cup flour, 2 Tbl. sugar and the salt. Cut in butter until mixture is crumbly. Gather particles with lightly floured fingertips, and press evenly and firmly over bottom and 3/4 in up sides of a 9x9x2 inch baking pan. Bake in preheated oven until golden, about 20 minutes. Meanwhile, in a small bowl beat together eggs, 3/4 cup sugar, 2 Tbl. flour and the lemon juice. Pour over crust and continue to bake until set, about another 20 min. Cool in pan on rack. Cut into 16 squares and sprinkle with confectioners' sugar.
LUSCIOUS LEMON SQUARES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 3h25m
Yield 20 to 24 servings
Number Of Ingredients 13
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.
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