Best 3 Creamy Lemon Squares Recipes
When life gives you lemons, consider making creamy lemon squares. With a delectable filling nestled atop a crumbly shortbread crust, these treats offer a perfect balance of sweet and tangy flavors. Whether you crave them for a special occasion or simply as an indulgent snack, they are guaranteed to satisfy your cravings.
Here are our top 3 tried and tested recipes!
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
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.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
CREAMY LEMON SQUARES
A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
- Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
- Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 24.8 g, Cholesterol 33.3 mg, Fat 6.5 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 128.4 mg, Sugar 16.4 g
CREAMY LEMON SQUARES
Steps:
- Preheat oven to 350°F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving an overhang on two sides; butter paper.
- With an electric mixer on medium-high speed, cream butter, confectioners' sugar, and salt until light and fluffy. Reduce speed to low. Add flour, and mix just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over bottom with a fork. Bake until lightly golden, 15 to 20 minutes.
- Whisk together egg 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, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board; cut into 2-inch squares. Dust with confectioners' sugar just before serving.
Tips:
- Use fresh lemons. Fresh lemon juice and zest will give your lemon squares the best flavor. If you don't have fresh lemons on hand, you can use bottled lemon juice, but be sure to use 100% lemon juice, not lemonade.
- Don't overmix the batter. Overmixing the batter will make the lemon squares tough. Mix just until the ingredients are combined.
- Use a 9x13 inch baking pan. This is the standard size for lemon squares. If you use a smaller pan, the lemon squares will be thicker and may not cook evenly.
- Bake the lemon squares until they are just set. The center of the lemon squares should still be slightly jiggly when you take them out of the oven. They will continue to set as they cool.
- Let the lemon squares cool completely before cutting them. This will help them to hold their shape.
- Store the lemon squares in the refrigerator for up to 3 days. You can also freeze the lemon squares for up to 2 months.
Conclusion:
Lemon squares are a classic dessert that is perfect for any occasion. They are easy to make and always a crowd-pleaser. With a few simple tips, you can make the best lemon squares ever. So next time you're looking for a sweet treat, give lemon squares a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #pies-and-tarts #desserts #number-of-servings
You'll also love