Best 5 Luscious Lemon Triangles Recipes

LUSCIOUS LEMON BARS

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350° for 20 to 25 minutes or until lightly browned.
• Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
• Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.

LUSCIOUS LEMON BARS

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F.
• Cover a 9x13-in metal baking pan with heavy-duty aluminum foil (see note below). Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
• Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, 10 to 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ¾-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes or freeze for 15 minutes.
• Bake the crust until lightly golden, 15 to 20 minutes.
• In a large bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour. Be sure no lumps of flour remain.
• When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 30 to 35 minutes, or until the topping is set and firm. Let the bars cool on a rack to room temperature; it will take several hours.
• To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar. Store the bars in a covered container in the refrigerator for up to 4 days. Serve chilled or room temperature.
• Freezer-Friendly Instructions: The bars can be frozen for up to 3 months. After they are completely cooled, freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap. Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Cut the bars and then sprinkle with Confectioners' sugar before serving.
• Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.

LEMON TRIANGLES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with aluminum foil; spray foil with cooking spray.
• Beat spread and 1/2 cup of the granulated sugar in large bowl with electric mixer on medium speed 3 minutes. Beat in 2 cups of the flour on low speed until mixture is crumbly. Press in pan. Bake 18 to 20 minutes or until crust is dry and begins to brown.
• Beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, the lemon peel, lemon juice and salt in large bowl on medium speed about 2 minutes or until smooth. Pour over hot crust.
• Bake 20 to 25 minutes or just until set. Cool completely on wire rack, about 1 hour. Lift bars out of pan with foil. To make bars, use sharp wet knife to cut into 6 rows by 3 rows. Cut each rectangle diagonally in half to make triangles. Sprinkle with powdered sugar before serving.

LUSCIOUS LEMON TRIANGLES

Steps:

• Lightly coat a 8x8 baking pan with cooking spray.
• Preheat oven to 350 degrees F.
• In a small bowl combine the 3/4 cup flour and 3 tbsp granulated sugar. Using a blender or 2 knives cut in butter until the mixture resembles coarse crumbs. Press mixture into the bottom of the prepared pan. Bake in the oven for 15 minutes.
• For filling:.
• in a small mixing bowl combine the egg and egg white. Beat with an electric mixer on medium until frothy. Add the 2/3 cup granulated sugar, the 2 tbsp flour, lemon juice, water and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Stir in lemon peel.
• Pour filling over hot crust.
• Bake for 20-25 minutes or until edges are light brown and center is set. Cool.
• Cut into 9 squares, cut each square diagonally to make a triangle. If desired, sprinkle with powdered sugar.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.