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Creamy Lemon Squares

Creamy Lemon Squares recipe
photo by:kraft
Lemon, show us your sunny pop of color and your intense burst of flavor. Where would we, and these better-for-you creamy squares, be without you?
time
prep:
25 min
total:
3 hr 23 min
servings
total:
16 servings
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posted:
5/26/2009
I took these to a group dinner and they were a hit. I opted to bake the crust for 5 minutes instead of 15 as it suggested near the bottom, and it was perfect. Another plus was that in my search for a lemon bar recipe it was hard to find one that didn't call for 2-3 cups of sugar. This one had the least amount at 1 cup.
posted:
5/17/2009
This is the 3rd time I have made this recipe...and I get rave reviews every time! This time I tried to make it even healthier, I used Splenda brown sugar in the crust, and 1/2 real sugar, 1/2 splenda sugar, and also fat free cream cheese. Nobody even noticed the changes!
posted:
5/1/2009
I really enjoyed this lower fat recipe. They were uniquely creamy for lemon bars, and very satisfying.
posted:
4/28/2009
DELICIOUS!!! My family loved them and I plan to make them for the next pot luck. Instead of Nilla Wafers, I used graham crackers and it turned out perfectly.
posted:
4/21/2009
Yum!
posted:
4/12/2009
I have made this several times, and it turns out to be a crowd pleaser each time! Nice, light lemony flavor. Easy to keep ingredients on hand as well.
posted:
4/1/2009
These are so addicting! They disappear before your eyes. It's light, creamy, and full of flavor. It takes sort of a long time to make, though.
posted:
3/21/2009
Family loved this recipe. I used smaller rectangular glass pan instead of 9 x 13 and it turned out great (had to add 5 additional min baking time). Didn't use foil, instead used non-stick spray. Crust was perfect, will make again.
posted:
3/4/2009
This recipe was delicious! i made it for when we watched the superbowl ! and they went fast. they have a sweet tangy taste that is just great !!!
posted:
2/27/2009
I used fat free cream cheese instead of regular and ready-made reduced fat pie crust and it turned out great! It was a bit sweeter than I wanted, so next time I will use 3/4 cup of sugar instead of full cup. This is a wonderful and easy recipe and all of my coworders loved it!
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