Best Luscious Lime Angel Squares Recipes

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

LIME ANGEL SQUARES

Steps:

• 1. In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes.
• 2. Place cake cubes in a 13 x 9 dish coated with cooking spray. In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and peel. Add gelatin mixture, beat until combined. Fold in 1 1/2 cups cool whip topping.
• 3. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares, top with remaining cool whip.

LUSCIOUS LIME BARS

Steps:

• Preheat oven to 350°F.
• In medium size bowl mix 3 Tbsp sugar and flour. Cut in butter until mixture is crumbly. Press crumbs firmly and evenly into bottom of an 8x8 inch square pan.
• Bake for 15 to 17 minutes until just starting to brown.
• To prepare lime filling, beat together eggs, 2/3 cup sugar, 2 Tbsp flour, 1/4 tsp baking powder, lime zest and lime juice.
• Pour filling over baked pastry layer.
• Bake for 20 minutes or until lightly golden around edges and center is set.
• Cool completely on a wire rack.
• Cut into 16-20 squares/bars.
• Sift powdered sugar over top of bars and garnish with extra lime zest.

LUSCIOUS LEMON SQUARES

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.

ANGEL SQUARES

Steps:

• Combine cake mix with pie filling.
• Put in sprayed 9x13 pan.
• Top with almonds and coconut.
• Bake at 350F for 30 minutes.
• (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).

LIME SQUARES

Steps:

• Heat oven to 350°F.
• Mix flour, margarine and powdered sugar.
• Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
• Bake 20 minutes.
• Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
• Bake until no indentation remains when touched in the center, about 25 minutes.
• Cool and then sprinkle with powdered sugar.
• Cut into 1 inch squares.