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Lemon Squares


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  • 20 nilla wafers
  • 1/2 cup flour
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup cold butter
  • 1 8 oz package cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tbsp flour
  • 3 tbsp grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1/4 tsp baking powder
  • 2 tsp powdered sugar



Step 1

Preheat oven to 350*. Line 8 inch pan with foil, with ends of foil extending over sides; set aside.

Combine wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut butter with 2 knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.

Meanwhile, beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs and 2 tbsp flour; mix well. Blend in 1 tbsp of lemon peel, lemon juice and baking powder; poor over crust. Bake 25-28 minutes or until center is set. Cool completely. Cover and refrigerate 2 hours or overnight.

Sprinkle with powdered sugar and garnish with remaining lemon peel, just before cutting into squares. Store leftovers in refrigerator.

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