Name: Creamy Lemon Squares
Yield: Makes one 8-inch (20 cm) square pan Cuts into 25 or 36 squares
Ingredients: 2 tsp (10 mL) finely grated lemon zest; ½ pkg (4 oz/125 g) cream cheese, at room temperature; ½ cup (125 mL) lemon juice; 4 eggs; ½ tsp (2 mL) baking powder; ¼ cup (60 mL) all-purpose flour; ½ cup (125 mL) cold unsalted butter, cut in pieces; 1 cup (250 mL) all-purpose flour; ¼ cup (60 mL) sugar; 1½ cups (375 mL) sugar

Preparation info

Makes
one 8 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Cream cheese is the real secret behind these refrigerated lemon squares—it lends richness and a tang that enhances the tart lemon. It also gives the lemon filling structure so that it doesn’t leak into or underneath the shortbread base. And making the recipe in a food processor keeps the work time to a minimum.