RECIPE FOR LEMON SQUARES WITH SHORTBREAD BASE RECIPES
LEMON SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT
During the Christmas season, I keep homemade cookies available in my office to share with co-workers. These easy-to-prepare squares always get rave reviews.
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 16 squares.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually add flour. Mix until dough forms a ball and pulls away from the side of the bowl. Stir in lemon zest if desired. , Press into an ungreased 9-in. square baking pan. Score with a sharp knife into 16 squares. Prick each square twice with a fork. Sprinkle with pecans; press firmly into dough. , Bake at 325° for 20-25 minutes or until lightly browned and pecans are toasted. Cool for 5 minutes. Cut along scored lines. Cool completely in pan on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 140 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 73mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
LEMON BARS I RECIPE | ALLRECIPES
Lemon bars on a shortbread base.
Provided by Sallie
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Yield 16 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
- Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
- While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
- Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
- Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.
Nutrition Facts : Calories 132.7 calories, CarbohydrateContent 24 g, CholesterolContent 30.9 mg, FatContent 3.6 g, FiberContent 0.3 g, ProteinContent 1.7 g, SaturatedFatContent 2 g, SodiumContent 44.7 mg, SugarContent 16.9 g
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SHORTBREAD LEMON BARS RECIPE: HOW TO MAKE IT
I've put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I never hesitate to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 172 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 172 calories per serving
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
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LEMON SHORTBREAD SQUARES RECIPE: HOW TO MAKE IT
During the Christmas season, I keep homemade cookies available in my office to share with co-workers. These easy-to-prepare squares always get rave reviews.
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Desserts
Calories 140 calories per serving
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Desserts
Calories 140 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually add flour. Mix until dough forms a ball and pulls away from the side of the bowl. Stir in lemon zest if desired. , Press into an ungreased 9-in. square baking pan. Score with a sharp knife into 16 squares. Prick each square twice with a fork. Sprinkle with pecans; press firmly into dough. , Bake at 325° for 20-25 minutes or until lightly browned and pecans are toasted. Cool for 5 minutes. Cut along scored lines. Cool completely in pan on a wire rack. Store in an airtight container.
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