Creamy Lemon Squares
Creamy lemon squares that can be cut small for snacks, or into big squares for dessert
Equipment
- Food Processor
- 8 inch square baking pan or tart pan with removal bottom
Ingredients
- Crust:
- 1 cup flour
- ¼ cup sugar
- ½ cup cold butter cubed
- Filling:
- 4 ounces cream cheese room temperature
- 1 ½ cups sugar
- ¼ cup flour
- 2 teaspoons lemon zest
- ½ teaspoon baking soda
- ½ cup freshly squeezed lemon juice
- 4 large eggs
- Icing sugar for dusting
Instructions
- Preheat oven to 350 degrees and line 8 inch square pan with parchment paper
- Combine all ingredients for the crust in a food processor and pulse until mixture resembles course crumbs
- Turn mixture into prepared pan and press down until firmly packed. Bake for 16 to 18 minutes (just until edges are slightly golden). Remove from oven and allow to cool slightly.
Filling
- Meanwhile, prepare filling. Using the food processor combine the cream cheese and a 1/2 cup of the sugar until well blended.
- Add the remaining 1 cup of sugar, 1/4 cup flower, lemon zest and baking soda and pulse to combine. Add lemon juice and eggs and blend until smooth, scraping down the bowl of the food processor as necessary.
- Pour filling into cooled crust and return to oven to bake for 35 to 40 minutes. Squares are done when edges are set, but the centre is still somewhat jiggly.
- Remove from oven and cool completely before refrigerating for 2 hours or until ready to serve. Lift square out of the pan by the parchment paper and cut into desired sized squares
- Dust with icing sugar
Notes
You can cut these into 6 large squares for dessert servings, and top with whipped cream. Or, cut into 16 small squares for bite size servings.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/cookie-squares-bar-recipes/creamy-lemon-squares/