Creamy Lemon Squares

Creamy Lemon Squares

14 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    2 h 50 m
Recipe by  PHILADELPHIA Cream Cheese

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings, one square each

ADVERTISEMENT

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
CoOkInGnUt
9

CoOkInGnUt

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 waffers and it was much better.

Jillian
4

Jillian

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, lemon zest and a little whipped cream. I can't wait to try these again!

susiekew
4

susiekew

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. Thanks!

More Reviews

Similar Recipes

Creamy Baked Ziti
(45)

Creamy Baked Ziti

Grilled Salmon with Creamy Pesto Sauce
(33)

Grilled Salmon with Creamy Pesto Sauce

Chicken in Creamy Pan Sauce
(23)

Chicken in Creamy Pan Sauce

Creamy Tomato-Basil Pasta with Chicken
(14)

Creamy Tomato-Basil Pasta with Chicken

Creamy Tomato-Basil Pasta with Shrimp
(3)

Creamy Tomato-Basil Pasta with Shrimp

Pumpkin Swirl Cheesecake
(4)

Pumpkin Swirl Cheesecake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Swirl Cheesecake

>

next recipe:

Creamy Crab and Red Pepper Spread