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Creamy Lemon Squares 

This brightcove player is created by Blackwell Team for testing.

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prep time
25 min
total time
3 hr 53 min
makes
16 servings, 1 square (53 g) each

Ingredients:

  • 1 cup Honey Maid Graham Crumbs
  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold non-hydrogenated margarine
  • 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
  • 1 cup granulated sugar
  • 2  eggs
  • 2 Tbsp. flour
  • 3 Tbsp. lemon zest, divided
  • 1/4 cup fresh lemon juice
  • 1/4 tsp. Magic Baking Powder
  • 2 tsp. icing sugar

  • LINE 8-inch square pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup flour and brown sugar 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.
  • MEANWHILE, beat cream cheese spread and granulated sugar with mixer until well 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 centre is set. Cool completely. Refrigerate 2 hours. Sprinkle with icing sugar and remaining zest just before cutting into squares to serve.

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