Best 3 Lemon Cream Squares Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Cream Squares, a harmonious blend of tangy citrus and velvety cream. These delectable treats feature a buttery shortbread crust, a luscious lemon curd filling, and a topping of whipped cream, creating a symphony of flavors and textures that will tantalize your taste buds.
Embark on a step-by-step adventure to recreate this classic dessert in your own kitchen. Our comprehensive recipe guide provides detailed instructions, helpful tips, and a list of all necessary ingredients. Discover the secrets behind the perfect shortbread crust, the vibrant lemon curd filling, and the ethereal whipped cream topping.
Along the way, explore variations of this timeless recipe. Experiment with different citrus fruits like lime or orange for a zesty twist. Elevate the visual appeal with a garnish of fresh berries or a dusting of powdered sugar. For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend.
Whether you're a seasoned baker or a novice in the kitchen, our Lemon Cream Squares recipe is designed for success. With patience and a passion for culinary exploration, you'll be able to create these delectable treats that are sure to impress friends and family alike. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
LEMON CREAM CHEESE SQUARES
Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!
Provided by Sharon123
Categories Cheesecake
Time 1h50m
Yield 12-16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
- For the base:.
- Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
- Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
- Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
- Meanwhile prepare the topping:.
- Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
- Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
- Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
- Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.
LEMON CREAM SQUARES
Steps:
- Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
- For lemon layer:
- In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
- For top layer:
- In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
- Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
- Indoor:
- Preheat oven to 350 degrees F.
- Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.
EASY LEMON SQUARES W/ CREAM CHEESE
I was going through my recipes and was happy to find this. I love the lemony, creaminess of these bars.
Provided by sherry monfils
Categories Fruit Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350. Spray a 9 x 13" pan w/ cooking spray. In bowl, combine cake mix, 1 egg and oil, mix until crumbly. Set aside 1 cup of mix. Lightly pat remaining mix into bottom of pan, bake 15 min, or until light brown. In bowl, beat together 1 egg, cream cheese, sugar and lemon juice until smooth. Spread over baked crust. Sprinkle w/ reserved cake mix. bake 15 min or until light brown. Cool. Cut into squares.
Tips:
- For a richer flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
- To make the lemon curd easier to spread, strain it through a fine-mesh sieve before using.
- If you don't have a kitchen torch, you can brown the tops of the squares with a broiler. Just keep a close eye on them so they don't burn.
- These squares are best served fresh, but they can be stored in the refrigerator for up to 3 days.
Conclusion:
These lemon cream squares are a delicious and easy-to-make dessert that is perfect for any occasion. With their creamy lemon filling and buttery shortbread crust, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these lemon cream squares a try!
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 »
You'll also love
