Best 6 Lemon Squares Graham Cracker Crust Recipes
Lemon squares are a classic dessert that is perfect for any occasion. They have a sweet and tangy filling made with fresh lemons, and a buttery graham cracker crust. This recipe includes two versions of lemon squares: a classic version and a gluten-free version. Both versions are easy to make and absolutely delicious.
The classic lemon squares are made with a traditional graham cracker crust and a filling made with fresh lemon juice, sugar, eggs, butter, and flour. The gluten-free version uses a gluten-free graham cracker crust and a filling made with almond flour, sugar, eggs, butter, and lemon juice. Both versions are baked until the filling is set and then chilled before serving.
These lemon squares are the perfect balance of sweet and tart, and they are sure to be a hit with everyone who tries them. They are also a great way to use up any extra lemons you have on hand. So next time you are looking for a delicious and easy dessert, give these lemon squares a try!
LEMON SQUARES
These sweet and tangy old-fashioned Lemon Squares are easy to make from scratch with just 10 minutes of prep!
Provided by Blair Lonergan
Categories Dessert
Time 3h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Grease and flour a 9 x 13-inch glass baking dish.
Nutrition Facts : ServingSize 1 square, Calories 196 kcal, Carbohydrate 28 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 79 mg, Fiber 1 g, Sugar 19 g
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
- Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
- Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
GRAHAM MOIST LEMON BARS
When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
Provided by Carrie Romer
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 45.9 g, Cholesterol 63.5 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 100.8 mg, Sugar 39.7 g
LEMON SQUARES - GRAHAM CRACKER CRUST
I adopted this recipe after Mean Chef (IHHDRO) left the site. Mean Chef's quote on the recipe: "DBMNMR = Don't Blame Me, Not My Recipe", and therefore, I haven't felt badly about making a few changes. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I have since adjusted those measurements for a thinner crust, and hope that you enjoy it.
Provided by Ms B.
Categories Bar Cookie
Time 40m
Yield 16 cookies
Number Of Ingredients 10
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.
LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE LEMON SQUARES
I learned this recipe at school in my home economics class many, many years ago. It was such a hit, it was my job to make these on every special occasion. They are very tart with the lemon juice. You can use either fresh squeezed lemon or lemon juice from the bottle. I find that fresh lemons are a hit and miss with the strength of the tartness so I generally use the bottled juice. If you use fresh, you can also grate some lemon peel into the filling.
Provided by DeeDee
Categories Dessert
Time 30m
Yield 36 squares
Number Of Ingredients 6
Steps:
- FILLING.
- In a small bowl, mix Condensed Milk with the 1/4 cup Lemon Juice. It will appear runny at first but when it sits, it thickens. Set aside.
- In a square container (I use a Tupperware square container that I can seal with the lid) line with graham crackers. You will have to cut some crackers to fit. Take a bread and butter knife and gently saw through the cracker until it cuts through.
- Top with the lemon mixture.
- Top the lemon mixture with another layer of graham crackers. Again, you will have to cut some to fit around the edges.
- ICING.
- Cream the butter with a bit of the icing sugar until there are no lumps left. Add more icing sugar a bit at a time until it's too hard to stir. Add a tsp of lemon juice and mix until smooth again and no lumps remain. Keep alternating icing sugar and lemon juice until its of spreading consistency.
- Spread over top layer of graham crackers.
- Cover and let sit over night.
- Cut into squares and enjoy.
Nutrition Facts : Calories 75.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 4.3, Sodium 45.5, Carbohydrate 13.8, Fiber 0.2, Sugar 10.8, Protein 1.2
Tips:
- For the perfect graham cracker crust, use a combination of graham cracker crumbs and melted butter. The butter helps to bind the crumbs together and create a firm crust.
- When zesting the lemons, be sure to only zest the yellow part of the peel. The white pith is bitter and will make your lemon squares taste bad.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch, but it won't taste as good.
- Don't overmix the batter. Overmixing will make the lemon squares tough.
- Bake the lemon squares until the center is just set. Overbaking will make them dry.
- Let the lemon squares cool completely before cutting them. This will help them to hold their shape.
Conclusion:
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 citrus flavor and creamy texture, lemon squares are sure to be a hit at your next party or gathering. So next time you're looking for a delicious and refreshing dessert, give these 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 »
You'll also love
