Creamy Lemon Squares

Creamy Lemon Squares

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 50 m servings 116 cals
Serving size has been adjusted!
Original recipe yields 16 servings

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

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. 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.

Footnotes

  • 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.

Reviews

Read all reviews 17
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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 crust.next time i will try to cut back the flourand see if that helps. I increased t...

Most helpful critical review

Good flavor but made as directed the vanilla wafer bottom is dry as toast. I also found the top to be very dry if cooked long enough to be set. I doubt I try this one again.

Most helpful
Most positive
Least positive
Newest

great flavor,got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey crust.next 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 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 ...

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...

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

Amazingly good!!!