Creamy Lemon Squares

"These tasty lemony nuggets were found at Kraft Foods, & although there are boxed lemon bar mixes out there, the homemade kind, well.... Preparation time DOES NOT INCLUDE the 2+ hours to chill in the refrigerator."
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
photo by 2Bleu photo by 2Bleu
Ready In:
53mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • Preheat oven to 350 degrees F, & line 8" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].
  • FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.
  • Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • Press firmly onto bottom of prepared pan.
  • Bake 15 minutes.
  • FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.
  • Add eggs & 2 tablespoons flour, mixing well.
  • Blend in 1 tablespoon lemon zest, lemon juice & baking powder.
  • Pour over crust.
  • Bake 25-28 minutes or until center is set.
  • Cool completely, then cover & refrigerate at least 2 hours or overnight.
  • If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.
  • Cut into squares to serve.
  • Store leftovers in refrigerator.

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Reviews

  1. Perfect! This will be my go to lemon bar recipe. The texture is creamy as the recipe says. I like that much better than the jelly like bars I've had in the past.
     
  2. These came out wonderful with a light fluffy lemon filling, I used the juice of the whole lemon so this has really intense lemon flavor, thanks for sharing Syd!
     
  3. Wonderfully lemony and very moreish! I really appreciated the very clear instructions too. I'll be making some more of these for over the Christmas break. YUM! I used granita biscuits for the crust - probably the most popular biscuit here for using in bases to cheesecakes and similar recipes, and I used butter, but otherwise followed the recipe exactly. Thank you for sharing this recipe. Made for the Everyday is a Holiday tag game.
     
  4. This is an excellent recipe! It can also be found on page 37 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Thanks for posting and saving me the typing time! :-)
     
  5. We made these with graham cracker crumbs in lieu of wafers and also added 1 tsp of lemon extract to the batter. A very easy and simple recipe to put together. Thanks for posting.
     
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Tweaks

  1. If you like lemon, these are great. Substituted 1 cup graham crumbs for the vanilla wafers and 8oz. light cream cheese for the neufchatel cheese as written in the Kraft Canada Spring 2007 edition of What's Cooking magazine.
     

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