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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 16 servings |
||
| Calories 174 | ||
| Calories from Fat 68 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 88mg | 3% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 17.9g | ||
| Protein 3.0g | 6% | |
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Creamy Lemon Squares
By: Sydney Mike
Mar 27, 2007
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.
SERVES 16
Ingredients
FOR THE CRUST
- 20 reduced-fat vanilla wafers, finely crushed
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter or margarine, cold
FOR THE FILLING
- 1 (8 ounce) package neufchatel cheese, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons all-purpose flour
- 3 tablespoons lemon zest, minced
- 1/4 cup lemon juice
- 1/4 teaspoon baking powder
- 2 teaspoons powdered sugar (optional)
Directions
1
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].2
FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.3
Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.4
Press firmly onto bottom of prepared pan.5
Bake 15 minutes.6
FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.7
Add eggs & 2 tablespoons flour, mixing well.8
Blend in 1 tablespoon lemon zest, lemon juice & baking powder.9
Pour over crust.10
Bake 25-28 minutes or until center is set.11
Cool completely, then cover & refrigerate at least 2 hours or overnight.12
If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.13
Cut into squares to serve.14
Store leftovers in refrigerator.
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Featured Reviews for This Recipe
From: Buster's friend
On May 3, 2008
Absolutely delicious lemon cheesecake squares...the 'nilla wafer base is delicious & a very pleasant change from graham cracker (I'm not a fan of graham cracker). I doubled recipe for a 9x13 inch pan & it was marvellous. Zested 4 lemons & simply peeled pith off fruit, sliced to remove seeds & threw them into processor along with rest of filling ingredients - didn't bother to juice them. What a bright, fresh, wonderful dessert. It slices beautifully & really came together fast! Thank you Sydney Mike, another keeper for summer entertaining! Oh, tastes awesome with fresh sliced strawberries too!
From: unmistakable1
On Apr 15, 2008
The taste of cheesecake and lemon bars rolled into one recipe — what's not to love? I've made this a few times now and it's been a hit every time! It comes together pretty quickly, too, which makes it even better. Thanks for posting 
From: 2Bleu (Bird&Buddha)
On Mar 25, 2008
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.
From: Kzim4
On Feb 7, 2008
I made these with regular vanilla wafers and cream cheese, and they are WONDERFUL! I think I've finally found the recipe for lemon bars I've been looking for. Other recipes have a very thin lemon layer, but these have a nice, thick lemon layer. I can't wait to make them again.
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