Step into a realm of exquisite taste and tantalizing aromas with our guide to creating buttery lemon squares, a dessert that captivates the senses with its perfect balance of sweet and tart. Embark on a culinary journey as we unveil the secrets behind this classic treat, exploring the symphony of flavors that dance on your palate with each bite. From the crisp, flaky crust to the velvety smooth filling, each element of this delectable dessert comes together to create an unforgettable experience. Whether you're a seasoned baker or just starting out, let us guide you through the art of crafting these delectable morsels, transforming your kitchen into a haven of sweet indulgence.
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BUTTERY LEMON SQUARES
The title says it all. I ran across this yummy recipe in a booklet published by my local grocery store.
Provided by SharleneW
Categories Bar Cookie
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl with mixer, beat butter with 1/2 cup powdered sugar until mixture is smoothly blended.
- Add 2 cups flour to butter mixture.
- Beat until well mixed.
- Pat dough into a ball.
- Press evenly into a buttered and floured 9- by 13-inch pan.
- Bake in 350°F oven until golden, about 20 minutes.
- While dough bakes, in a food processor or bowl with mixer, whirl granulated sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice, and eggs to blend.
- Pour onto hot crust.
- Bake until the lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes.
- Remove from oven and dust with remaining 2 tablespoons powdered sugar.
- Cool in pan on a rack.
- With a sharp knife, divide into 24 squares.
- Store in airtight container up to 2 days or can be frozen to store longer.
BUTTERY LEMON SQUARES
Steps:
- 1. In a bowl with an electric mixer at medium speed beat butter and ½ cup sugar until smooth. Beat in cups of flour until dough is no longer crumbly. Pat into a ball. 2. Press dough evenly into a buttered and floured 9 by 13 inch baking pan. Bake in a 350F oven until golden brown roughly 20 minutes. 3. Meanwhile in a food processor or in a bowl with an electric mixer on medium speed whirl or beat granulated sugar, remaining 1/3 of flour, baking powder, grated lemon peel, lemon juice, and eggs to blend. Then pour over and on hot crust. 4. Bake until lemon mixture is no longer runny in the center, cut to test, 35 to 40 minutes. Remove from the oven and dust with remaining 2 tbsp powdered sugar. 5. Let cool completely in pan, then cut into 24 bars.
Tips:
- Use fresh lemons: Fresh lemon juice and zest provide the best flavor for these squares.
- Cream the butter and sugar together thoroughly: This will help to create a light and fluffy texture.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can make the squares tough.
- Bake the squares until they are just set: Overbaking can make them dry.
- Let the squares cool completely before cutting them: This will help to prevent them from falling apart.
Conclusion:
Buttery Lemon Squares are a classic dessert that is perfect for any occasion. They are easy to make and always a crowd-pleaser. With their bright lemon flavor and buttery crust, these squares are sure to be a hit.
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