Comida Kraft
Recipe Box

Creamy Lemon Squares

Prep Time
25
min.
Total Time
3
hr.
23
min.
Servings

16 servings

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?

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients 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.
  • Beat Neufchatel and granulated sugar with mixer until 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 center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Substitute

Substitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest.

Note from the Kraft Kitchens

For a softer crust, reduce the crust baking time from 15 min. to 5 min.

Note

You should get about 1 Tbsp. zest and 2 Tbsp. juice from each lemon.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 170
Total fat 7g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 130mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These were actually my first lemon bars to make so I didn't know what to expect, and they were... These were actually my first lemon bars to make so I didn't know what to expect, and they were delicious!! My guests were equally as pleased, and they were not hard to make at all. Creamy and lemony! Only complaint was that when I sprinkled the sugar on before serving, it disappeared into the bars, because they were so creamy I guess...so they didn't have that 'dusting' of sugar look to them. Not sure if that was my fault, but no one cared because they were so good. I had cooked them extra time to make sure that they were set. Oh well, who cares, I would definitely make them again. Oh...and I made the full fat version, maybe that had something to do with it.
Date published: 2012-01-05
Rated 4 out of 5 by from Yummmm! Yummmm! I've never been a huge fan of lemon, but this was great. Easy to make and tastes like homemade! I also reduced the crust baking time to 5 minutes. I made these in a rectangular baking dish, which was slightly smaller than the suggested 9" pan, but they ended up turning out even better (from what I read of other people's experiences with larger pans). I had to increase the final baking time by 5 minutes due to the smaller pan, but it still turned out perfect.
Date published: 2008-08-19
Rated 5 out of 5 by from WOW - made these little danties yesterday and the house smelled wonderful. WOW - made these little danties yesterday and the house smelled wonderful. Our dinner guests were too full from our BBQ ribs and smashed garlic potatoes so everyone passed on dessert. I sent the Creamy Lemon Squares home with each guest. About 2 hours later the telephone rang and it was one of our guests saying how wonderful the dessert 'was', they couldn't stop eating them till they were gone. My husband and I thought so too. Thanks for another wonderful recipe.
Date published: 2008-04-21
Rated 2 out of 5 by from I made this dessert to go along with Easter dinner. I made this dessert to go along with Easter dinner. It received good commments from the family and everyone said it was tasty. But I was not impressed with how it looked. It looks completely different than the picture and looked more like a cheesecake. The crust was not at all what I thought it would be. The brown sugar, butter, and flour did not mix well and it looked lumpy under the lemon filling. The taste was good but not good enough to make again.
Date published: 2007-04-09
Rated 4 out of 5 by from I really enjoyed this dessert! I really enjoyed this dessert! Sweet and tart. After reading other people's reviews I did not put the lemon peel on top of the squares. I used regular wafers b/c that's what I had on hand. I did not think it was too hard, it was crunchy and firm in my opinion. To make them "fluffy" I whipped the filling on high for a few minutes before I poured it on the cookies. I think this made it look just like the picture and the texture was smooth.
Date published: 2007-04-25
Rated 5 out of 5 by from This recipe is awesome. This recipe is awesome. WE LOVE this recipe and make it often. Its perfect for spring or summer parties or just a dessert to eat with friends. I find this recipe is even better when i tried it with using a shortbread crust (you can find the recipe most anywhere) instead of the wafers. Its easier because the wafers don't crumble up and the bars stay together better. Definetely a cool, creamy combinatin that will be everyone's favorite!
Date published: 2009-05-26
Rated 5 out of 5 by from I made this to bring to my family's Easter lunch and it turned out wonderful. I made this to bring to my family's Easter lunch and it turned out wonderful. I was surprised how much lemon flavor came from just the juice. Also, I didn't have margarine on hand and used butter instead and the crust came out wonderful. A tip: If you have a food processor, use it to make the vanilla wafers into crumbs and also to mix in the butter to a perfect consistancy. This recipe is keeper for a light summery dessert.
Date published: 2007-04-09
Rated 5 out of 5 by from We loved this recipe! We loved this recipe! I made it just for fun to try and was amazed at how easy it was. My children really enjoyed it also. I am a big lemon square fan and this was a great new twist on them. My only disappointment was that I made it after work and by the time we assembled it and baked it there was not enough time for it to cool and eat that night! Oh well, good things come to those who wait and this is worth waiting for.
Date published: 2008-04-18
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