Best 7 Lemon Squares Graham Cracker Crust Recipes

GRAHAM MOIST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
• Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
• Dust the top with confectioners' sugar. After cooling, cut into squares.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

LEMON CHEESECAKE SQUARES

Steps:

• Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
• In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
• Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
• Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
• Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
• Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

CREAMY LEMON SQUARES

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.

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

LEMON SQUARES - GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degree F with a rack in the center of the oven.
• Make in a 9 inch square pan.
• Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
• Use a wooden spoon or a rubber spatula to mix them together thoroughly.
• Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
• Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
• Keep the oven at temperature setting.
• Break the eggs into a large mixing bowl, then add the granulated sugar.
• With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
• Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
• Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
• Beat in the lemon zest and juice.
• Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
• Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
• Remove the pan from the oven and allow it to cool.
• Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
• Cut into 16 squares.

FROZEN LEMON SQUARES

Steps:

• Mix graham crumbs and margarine; press onto bottom of 9-inch square pan.
• Beat yogurt and concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Serve topped with COOL WHIP.