Creamy Lemon Squares

Creamy Lemon Squares

"Tangy, sweet, and creamy, these squares are sure to delight true lemon lovers."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

3 h 5 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
  2. MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
  3. BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Footnotes

Reviews

19
Most helpful
Most positive
Least positive
Newest

We like lemon desserts to be very tangy, so I doubled the lemon juice and reduced the sugar to 2/3 cup. Very good and very tart. I'm going to test them on my mother-in-law this week, as she also...

I used a graham cracker crust because I didn't have any wafers and this was still amazing. Tasted like lemon cheesecake bars!!!

These were excellent! Very Creamy with a good amount of lemon flavor. I followed the recipe exactly. Will be making again!

These are simply to die for! My husband is a big lemon fan, so I made these for him. I followed the recipe exactly and it turned out wonderful!

This recipe was easy, very tasty, and very good. It's better than the store brought lemon squares.

I made these for work and got lots of compliments and requests for the recipe. It's like lemon cheesecake.

Nice cool, creamy dessert. I didn't have Nilla waffers, so I used 10 graham cracker squares instead. I also didn't have a lemon to zest, but if I did I know it would have had stronger lemon flav...

Easy and tasty! I thought they were a nice change from the traditional lemon bars. I didn't put the extra lemon zest on top, just because I didn't feel like grating more, and it tasted just fi...

These were great! Tasted like a lemon cheesecake. These did not last long in our house. Great topped with fresh whipped cream!

Other stories that may interest you