LEMON-LIME BLUEBERRY SQUARES
Categories Dessert Bake Blueberry Lemon Lime Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 squares
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
- Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides. Bake in middle of oven until golden brown, about 20 minutes.
- Make filling while crust bakes:
- Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
- Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.
- Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.
LEMON-BLUEBERRY SQUARES
Vanilla wafers serve as the crust to hold in all the creaminess of the delicious lemon and real blueberry filling of this easy, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Line bottom and sides of 8-inch square dish with wafers.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP and berries; spoon into prepared dish.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 16 g, Protein 2 g
LUSCIOUS LEMON BLUEBERRY CHEESECAKE SQUARES
One of the yummiest and easiest cheesecakes EVER! This is easy breezy and oh so yummy with lemony blueberry tart sweet goodness. This recipe is adapted from 12tomatoes.com and picture is credit to 12tomatoes.
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- FOR CRUST: Preheat oven to 350. Lightly grease bottom of a 13 x 9 inch baking dish (so parchment will not stick to dish) and line with parchment paper, leaving a 2-inch overhang on both sides.
- Place vanilla wafers in a large bowl and mix in melted butter and cinnamon until mixture is consistency of damp sand.
- Press mixture evenly into bottom of parchment in baking dish to form the crust. Refrigerate until needed.
- FOR FILLING: In a large mixer bowl, beat cream cheese until smooth, then mix in eggs, sugar, lemon juice, lemon zest, and vanilla until fully incorporated.
- Spread mixture over chilled crust with offset spatula to smooth out the top.
- Sprinkle fresh blueberries evenly over filling, then spread blueberry preserves on top.
- Place baking dish in oven and bake for 27-30 minutes, or until center is just set but still jiggles.
- Remove from oven and let cool completely prior to refrigerating at least 4 hours or overnight.
- Use parchment paper overhang to remove cheesecake from baking dish. Cut into squares and serve chilled. Enjoy that luscious, light and lemony blueberry tart sweet goodness!
LEMON-BLUEBERRY GOOEY CHESS SQUARES
Make and share this Lemon-Blueberry Gooey Chess Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h15m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
- Melt ½ cup butter in a small saucepan over low heat.
- In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
- Pat the dough evenly into the prepared pan; set aside.
- Melt the remaining butter in a saucepan set over low heat.
- In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
- Add in melted butter and remaining 3 eggs; blend until smooth.
- Add in the powdered sugar; blend until smooth; stir in the blueberries.
- Spread lemon-blueberry mixture over prepared crust.
- Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
- Transfer pan to a wire rack; cool completely.
- Cut into bars; cover and store in the refrigerator.
Nutrition Facts : Calories 287.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 66.4, Sodium 236.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 2.9
LEMON CHIFFON BLUEBERRY SQUARES RECIPE
Provided by LyndaB
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350° F (175° C). 2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs. 3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack. 4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust. 5. Evenly sprinkle blueberries over top, allowing some to sink into batter. 6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares. Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.
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