Time 1h30m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Process 2 cups flour, butter, and 1/2 cup confectioners’ sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish. Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature. Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust. Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners’ sugar.
Time 1h35m Yield 20 squares or 40 triangles Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.
Time 1h Yield 16 servings Number Of Ingredients 8 Steps:
Heat oven to 350 degrees. In a medium bowl, whisk together two cups flour, 1/2 cup confectioners’ sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes. Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners’ sugar on top when cool. Cut into equal bars.
Time 1h10m Yield Makes about two dozen 2-inch squares Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper. Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners’ sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes. Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk. An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack. Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners’ sugar. Cut into squares.
Time 55m Yield 36 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Time 45m Yield Makes 16 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Time 3h55m Number Of Ingredients 9 Steps:
Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.
Time 40m Yield 4 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine the flour, confectioners’ sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners’ sugar. Cut into squares.
Time 1h Yield 15 squares Number Of Ingredients 10 Steps:
For the crust: Preheat the oven to 350 degrees F. In a medium saucepan, melt the butter. Mix the flour and confectioners’ sugar in a bowl and add the melted butter, mixing until a dough forms. Press the mixture firmly into a 9- by 13- by 2-inch pan. Bake the crust for 25 minutes. For the filling: While the crust is baking, with an electric mixer, combine the eggs, lemon juice and zest until smooth. Add the granulated sugar, flour, baking powder and salt, and beat until smooth. Pour the mixture over the baked crust. Bake for 20 minutes more. Remove the pan from the oven and let it cool completely. Sprinkle the top with confectioners’ sugar. Cut into squares and serve.
Time 1h3m Yield 20-25 squares, 20-25 serving(s) Number Of Ingredients 8 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.
Time 55m Yield 9 servings. Number Of Ingredients 11 Steps:
In a bowl, combine the flour, butter and confectioners’ sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into bars.
Time 1h5m Yield 36 squares Number Of Ingredients 9 Steps:
Preheat oven to 350°F degrees. Butter 13x9x2-inch baking pan. In food processor combine 2 cups flour, butter pieces, 1/2 cup powdered sugar and the coconut. Process until moist clumps form. Press onto the bottom of the prepared pan. Bake about 20 minutes, until edges are golden. In a large bowl, whisk together 2 cups sugar, eggs, lemon juice, baking powder and the remaining 1/4 cup flour until well blended. Pour over hot crust. Bake until topping is set and light brown, about 25 minutes. Cool in the pan on a wire rack. Cut into squares and dust tops with powdered sugar. Can be made 1 day ahead. Cover with plastic wrap. Makes 36 squares.
