How to Make the Loveliest Lemon Squares! | LIVESTREAM w/ Anna Olson
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- Опубліковано 28 вер 2024
- Recipe below! Cream cheese is the real secret behind these lemon squares - they lend richness but also a tang that enhances the tart lemon. It also gives the lemon filling structure, so that it doesn’t leak into or underneath the shortbread base. SEE BELOW for sugar-free modifications!
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Makes 1 8-inch (20 cm) square pan
Cuts into 25 or 36 squares
The squares can be kept refrigerated for up to 3 days.
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• Ingredients •
Base:
1 cup (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ cup (115 g)cold unsalted butter, cut into pieces
Filling:
4 oz (120 g) cream cheese, at room temperature
1 ½ cups (300 g) granulated sugar
¼ cup (37 g) all-purpose flour
2 tsp finely grated lemon zest
½ tsp baking powder
½ cup (125 mL) lemon juice
4 large eggs
Icing sugar for dusting, optional
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• Directions •
1. Preheat the oven to 350F (180 C). Grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.
2. To prepare the base, pulse the flour and sugar in a mini chopper or food processor to combine. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not comes together. Press this into the prepared pan.
3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools.
4. In a mixer, or by hand, beat the cream cheese with about half of the sugar until smooth. Add the remaining sugar, flour, lemon zest and baking powder and blend until smooth (switch to a whisk if combining by hand). Add the lemon juice and eggs and combine until smooth. Pour the filling over the cooled crust.
5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before dusting with icing sugar and slicing.
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• Sugar-Free Modifications •
Please note that these points relate only to recipe feasibility.
Monkfruit Sugar (blended with erythritol)
- Use 1:1 by weight or volume in place of sugar, both in crust and filling
- Omit baking powder
- Bake time remains the same
- Crust is slightly crispier than with sugar
Stevia 1:1 Baking Blend
- Use 1:1 by volume (not by weight) in place of sugar, both in crust and filling
- Omit baking powder and lemon zest
- Reduce bake time of filling to 20-25 minutes
- Volume of filling is reduced
Agave Syrup
- Use 1:1 by volume in filling, but use stevia baking blend or monkfruit sugar in base
- Omit baking baking powder
- Increase bake time to 45 minutes
Hi Anna, I always learn so many new things from you every time I watch….you’re my all time favourite baker …. I wish I had your baking brain! ❤❤❤❤
Wow! Thank you so much for your sugar free test. Appreciate this so much
I will make it at work..thanks Anna and you're the best teacher ❤
I love your lemon bars. Love loking at everything you bake. Thank you Anna.
Thank you Anna for this lemon Square recipe ,you are such an excellent baker I want to thank you also for replying to my question recently re baking with Buckwheat flour .I must say that I do bake quite a bit I do give as gifts I now have a friend who just found out that she cannot consume regular flour thank you again and please continue to educate us on our culinary activities
Love lemon squares !! Can’t wait to make these ! ❤🇨🇦
Thanks for a great recipe. Its coming into Autumn here in Australia - but I love Lemon Desserts any time of the year! I found the folded/cut paper baking tin liner particularly helpful, thankyou.
I love lemon all year, too!
I will try to make the lemon squares!
Hi Anna always a treat to see your videos. I love lemon squares, but I thought they were made with lemon curd like the lemon marange pie. I have learned a lot from you, thank you so much for this recipe. Going to try it right away.
Hi I’m from Armenia.Anna I’m your fan.🥰🥰🥰🥰🥰
Classic Anna many thanks may the lord be with your family always
Thank you Anna, it's always a wonderful show ❤️
Although I got to look at the recipe post clip much later in the day but it was very Intersting as it solved many of my questions…Thanks Anna
Hi! Great morning from the Philippines! Love lemon squares! ❤❤🤗
You make baking look easy! I've used your chocolate chip cookie recipe and they always come out great. TY
Thanks for all the great info. Love your sugar free substitute test. Please test low carb flour options and sugar free substitutes together. Thanks! ❤
Hi Anna I am watching from Durban South Africa
Port Elizabeth here
I use agave syrup in my bread recipes and I love using it.
Delicious!
Thank you for presenting the Sugar Free Subtitute!
Great and healthier
Greetings from Edith, a happy Subcriber 🌹
From Malaysia love your receipes
Hello ! Anna I love your recipes.❤
Hi Anna, I just adore you, your by far thee best baking expert I watch and read. You step by step guides are so easy to follow and understand. I have watched every show you have made from SUGAR to BAKE WITH ANNA, I have rewatched bake with Anna many many times. Plus Anna’s Inspiration's. I have all your books and recently got baking wisdom for Mother’s Day. I know you have made a delectable Millionaire Tart but would you please make Salted Caramel Millionaire Squares. They are my husbands favourite treat but I usually make the version with condensed milk for the caramel and I am not a fan, I find it doesn’t taste like caramel, plus it doesn’t always have a great set. I much preferred your caramel for the tart, but it would be amazing to have a recipe for squares. See you back in April. 😘 Michelle
Thanks for the help with sugar free options for this square! I can't wait to try making this! 🩷
Hi Anna, I just baked these over the weekend and it was lovely! Thank you so much for sharing. I have a question. What is the least amount of sugar that I can use for the filling? We find the filling is a little too sweet for our taste, though the very flavourful. Thank you in advance for your answer.
Hi Anna, LOVED your recipe. Thank you so much. Our Aussie cafe folks were smacking their lips over it.
Just wondering if it would be possible to make it as a flan for dessert ❤
Anna, how can I get the written recipe from the UA-cam video please?
Have you ever made whoopie pies on your show? I’m new here and loved your video on lemon squares, thank you 😊
Please make a fruity cheesecake with fruit IN the batter! Mango, passion fruit yum!
Thanks for the ideas!
Greetings from Germany 😊
GOOD MORNING Best Anna OLSON Food Network VIDEO CANADA ONTARIO UA-cam MISSISSAUGA TRANSIT 🇨🇦🇨🇦🌿🍃🍃🍀🌿🌿
Hi Anna, from Victoria, Australia. I love your recipes and I particularly love anything with lemon and this looks delicious. Regarding your question, I'm not so much interested in vegan recipes, but I am looking for 'white alternatives' and I wondered if this might be something others are interested in too. I am an older baker and I have the beginnings of rheumatoid arthritis, which is an inflammation condition. I am presently controlling the symptoms by managing my diet. The things that cause or aggravate inflammation are many and varied, but for me, it seems to be "white things", like white flour, white sugar, white rice, etc. So I'm still baking but using wholewheat flour and any sugar that's not white. So, if others have similar concerns, maybe that's something to look into - wholemeal baking. (On a side note, in Australia, for instance wholemeal, as we call it, flour is more finely milled that it was in the past and I've had some success in baking with wholemeal flour without producing dense and stodgy bakes.)
Hi Heather - I really appreciate your thoughts on this, and perspectives like yours inspire me to "think outside the box". I've come to enjoy baking with oat flour a great deal, so now you're giving me motivation to share more of these styles of recipes.
Will try the lemonsquares for Easter - yellow and nice. Do you think I can use potatoflour instead of cornstarch/flour . In Norway we often use that in our sweet recepies ( slurry)?
Interesting. I’ve always made lemon squares by making my own curd. I’ve never tried it with a filling that wasn’t precooked. They look great, but I’m concerned they may be too sweet with all that sugar. I don’t like overly sweet stuff.
They are sweet but not overly so, thanks to the large amount of lemon juice. You could reduce the sugar by a little (25%) but if you cut back too much, it will change the set and consistency of the filling (as I discovered by playing with the sugar-free options). Hope this helps :)
Hi Anna love your live streams.
I would be very interested in vegan baking ideas.
Hi Karen - that is great to know. I have a few recipes and am working on new ones :)
Hi can you use a hand mixer
What are your thoughts on all the palm oil in our butter.
❤ my idol in cooking and baking!
I made these several times recently, following some other recipe, which, ingredient wise seems exactly the same, you didn't include the measures... I made it again and again, cause I could feel the flour in the crust, and was trying to figure out why and how to avoid it. I was adding more butter, id didn't work, it just made it more crumbly more sugar, less sugar, but it always kept tasting of flour. Now, important to note, is I am gluten free, so the flour I was using is cheapest gluten free flour, and this one is pure corn flour. it surprisingly works well in most recipes, but not in this one,... do you think adding a pinch of salt to the crust, could make it taste better... or maybe a bit of the lemon zest, just to cover that horrendous raw flour taste... any advice would be welcome
Very interesting, and thank you for sharing this experience with the crust. I agree that adding a pinch of salt and/or some lemon zest to the crust may help. Some gluten-free flours are not the tastiest, while others are much better. You could also use 50% almond flour, and that would definitely help the flavour and produce a tender base.
Hi Anna it's Lani
I forgot to ask you with the lemon slices what citrus fruit could you use instead of lemons as I am allergic to lemons and limes.
Take care from Lani .
From Australia 🦘❤
Hmmm...oranges could work, but they are sweeter than lemons and limes, and as mentioned in a reply above, reducing the sugar will change the set and consistency of the filling. Pomelo might be a good option - nice and tart but not as bitter as a regular grapefruit? Or blood orange? You've got me thinking...
@@ohyum hi Anna
Thankyou very much for the I really appreciate it.
Take care from your biggest Aussie fan Lani. ❤️❤️😊🦄
❤❤❤
😊
Hi,from mlbourn
Hi Anna it's Lani from Australia I have some ideas for your next live video sugar free brownies and sugar free date slice and sugar free chocolate moose i hope you like my ideas.
Thankyou very much for the sugar free options I really appreciate it.
Take care from your biggest Aussie fan Lani ☺️❤🐨🦘🇦🇺🦄
Thanks Lani!
Love the pastels in your kitchen. Pure happiness. 😊
Your style is perky and bright just like your kitchen.
I really wanted a lemon square recipe. Thank you 🧡🌟
This video was worth watching just for the baking paper tip.
Last week I baked a lemon tart following a recipe from internet and I'm surprissed because I changed that recipe almost like is your recipe for these lemon squares.
I like your recipes and videos because everytime I learn some new trick from it, like the one with cutting the parchment paper to fit the tray.😍👏👏👏
Greetings 🙏 watching from Cape Town South Africa 🇿🇦
I love me some lemon squares. It almost sounds like the agave version is even tastier than the granulated sugar version Would you agree with that?
Do you ever add some cream of tartar to give it a little *extra* bite (faux lemon flavor)
Hi Anna, I made the bars and they are delicious. I have an LG convection oven. I baked them on the 4th rack. There are spots where it bubbled and the spots turned brown. The middle is pretty soft. I baked them for 40 mins. Should I have baked a little longer? Thank you for all your amazing recipes!!
Hi from the Ottawa Valley - Cheryl!
can you use a mixer to make the filling
You certainly can!
These are by far the most decadent lemon squares ever!
Does is there a website where I can print off the recipe instead of writing it down?
Can you freeze these squares?
You can, if you pack them carefully. It might be best to not portion the squares before freezing.
Oh you are able to chill them before eating?😂😂😂
Hey Anna💚why am I unable to scroll down to view recipe? Thanks
Hello Nancy , just click on 'more' next to the amount of views this will bring you to the transcript page click again on 'more' and you should find the recipe. Hope this works
😋😋😋
I love your recipes!!! Thanks for your teachings!!!! I’ll bake these squares …❤🌷🌹👏🏽👏🏽😘🌷🌹🌹🌹
❤️🔥😋🍋👩🍳🙏✝️GOD BLESS ✝️🙏😍🥮🔥
Hello Ms Anna, I am a new subscriber, will you please provide the exact measurements for all of the ingredients for the lemon bars for a 9x13 baking pan;
I have mugbean flour, i'm going to try use it to make the lemon custard. If it works i'll try with my lovely calamansi limes
You are my cooking and baking idol.
Take care and stay safe.
From your biggest Aussie fan Lani ❤😊
Hello watching from Singapore
Hello from turkey🙋♀️❤️❤️
Could u make pecan pie bars?
Noted, Barbara - I love a good pecan bar.
what a great recipe 🍋🍋🍋
Hi Anna. New Jersey here.
Ты супер ❤
Have you ever tried making other citrus squares?? Lime Squares are really good
I love lime desserts, and is you have access to key limes or calamansi, they would be delicious, I bet.
I have a Vegan daughter in law and I love to bake things for her, there are not that many people that are as good as you!
It’s not vegan because of the dairy and eggs.
@@roostershooter76watch the vid bud. Anna is getting ideas to make a new series for vegan recipes later on. 😊
@@roostershooter76 I know is not Vegan, she asked if people wanted vegan recipes, what I meant to say was that not one would make anything as good as she would.
Vegan recipes are on my to-do list!