Creamy Lemon Squares

Creamy Lemon Squares

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"A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars."
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2 h 50 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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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.


  • 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. Combine wafer crumbs, 1/2 cup flour and the brown sugar in 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, the 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. lemon peel just before serving.


  • Notes from the Kraft Kitchens
  • For a softer crust, bake crust initially at 350 degrees F for 5 min.
  • You will get about 1 Tbsp. grated peel and 2 Tbsp. juice from 1 lemon.


  1. 15 Ratings

Most helpful positive review

great flavor,got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey time i will try to cut back the flourand see if that helps. I increased t...

Most helpful critical review

These turned out okay. What I was hoping for was a really zesty, tangy lemon square that packed a little punch. The lemon taste just wasn't very potent. I went with the graham cracker crust sugg...

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great flavor,got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey time i will try to cut back the flourand see if that helps. I increased t...

Light and lemony with all the taste of creamy cheesecake and without all the fuss! This is a quick and easy dessert that tastes like you spent hours. I topped these with a sugared raspberry, lem...

The filling is delicious, but the crust was hard and not very flavourful I think I will try it with graham crackers or gingersnaps next time. I had to bake this 30 minutes in my oven for it to b...

I made these as a "something different" dessert for our Easter holiday feast. They turned out great! The crust turned out well for me baked for 8 minutes. I used Splenda instead of sugar for ...

I made these the other day and oh my goodness! We couldn't stop eating them! Though I did make the crust with graham cracker since I don't like nilla wafers. They were so good, even though they ...

Every single time I make these squares I make people mad. Why? Because they're absolutely ADDICTIVE! I always make a double batch because they're just a crowd pleaser. My friends call them Crack...

I have been looking for a sweet with low points since I am doing weight watchers and this one is perfect. I used splenda instead of the 1 cup of sugar. The taste is amazing and I am able to eat ...

awesome recipe. crust turned out great and filling set nicely. thanks.

Amazingly good!!!