Creamy Lemon Squares10 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 2 hr 50 min
“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.” - by PHILADELPHIA Cream Cheese
Original recipe yields 16 servings, one square each
- 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.
- 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.
- 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.
Amount Per Serving (16 total)
- 116 cal
- 3.5 g
- 20.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 the waf..." See morefers and it was much better."
"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 be set...." See more Thanks!"
"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 the fi..." See morelling, otherwise I followed the recipe as written. Delicious. I'll make these again."
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