Best Creamy Lemon Squares Recipes

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

CREAMY LEMON SQUARES

Steps:

• 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.

CREAMY STRAWBERRY-LEMON SQUARES

Steps:

• MIX graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13x9-inch baking pan.
• BEAT cream cheese, 1/4 cup sugar and 1/4 cup milk until well blended. Spread over crust.
• Pour 2-3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Cover with whipped topping. Refrigerate 4 hours or overnight.

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350°F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving an overhang on two sides; butter paper.
• With an electric mixer on medium-high speed, cream butter, confectioners' sugar, and salt until light and fluffy. Reduce speed to low. Add flour, and mix just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over bottom with a fork. Bake until lightly golden, 15 to 20 minutes.
• Whisk together egg yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate, covered, until filling is firm, about 2 hours (or up to 3 days). Using paper overhang, lift cake onto a cutting board; cut into 2-inch squares. Dust with confectioners' sugar just before serving.

CREAMY LEMON SQUARES

Steps:

• 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.

CREAMY STRAWBERRY-LEMON SQUARES NO COOKING

Steps:

• Mix graham cracker crumbs with 1/4 cup sugar, and butter.Press on bottom of 13" x 9" baking pan.
• Beat cream cheese, 1/4 cup sugar and 1/4 cup milk until blended. Spread over crust.
• Pour 2 3/4 cups milk into large bowl. Add pudding mixes. Blend well. Pour over cream cheese layer.
• Let stand 5 minutes until thickened. Cover with whipped topping.
• *Put sliced strawberry on top.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.
• For variety-try any favorite pudding flavor or cool whip flavor.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

CREAMY LEMON SQUARES

Steps:

• Heat oven to 350ºF.
• Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
• Beat Neufchatel and granulated sugar with mixer until blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.
• Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.