Dessert with Many Uses: Perfect for any event, whether it’s a picnic, a family reunion, or a party.
Notes on Ingredients for Lemon Cream Cheese Squares: For a thick and creamy filling, use full-fat cream cheese.
For the most authentic lemon taste, use freshly squeezed juice and zest.
To make the crust rich and buttery, you need butter.
Sugar: It brings out the sweetness and mutes the sourness of the lemon.
Tangy lemon and creamy cheese combine in mouth-watering Lemon Cream Cheese Squares, which are topped with a buttery crust. These squares are the excellent dessert for any event since they are sweet and tangy just the right amount. Impress your taste buds with their rich, creamy texture and brilliant lemon flavor. These desserts are perfect for family parties, picnics, and potlucks.
Making the Dish
Line a baking sheet with parchment paper and set the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Crackers, sugar, and melted butter should be mixed together to make the crust. To make a uniform crust, press the mixture into the bottom of the baking dish that has been prepared.
Ten minutes in the oven, or until just beginning to turn a light golden color, bake the crust. Allow it to cool down while you get the filling ready.
In a big basin, whip the till it’s completely smooth. Gently incorporate the eggs into the mixture, whisking well after each addition. Combine the lemon zest and juice by stirring until well blended.
After the crust has cooled, pour the cream cheese mixture over it and smooth it out evenly.
Put in the oven and bake for twenty-five to thirty minutes, or until the filling sets and a little brown around the edges. The squares should be cooled to room temperature before being refrigerated for a minimum of two hours prior to slicing.
Before serving, cut into squares and refrigerate. If preferred, garnish with more lemon zest.
Possible Options for Storing Data
Keep Lemon Cream Cheese Squares in the fridge for up to a week if sealed tightly.
Freezer: Lay the squares out in a single layer in the freezer, and then store them in a container that can be frozen for up to three months. Allow to defrost in the fridge before to consumption.
Changes and Alternatives
To give it a lime touch, you may use lime juice and zest instead of lemon.
For an extra pop of color and taste, try topping it with some fresh berries or berry compote just before serving.
To make it gluten-free, use gluten-free graham crackers for the crust.
What You Need:
1 cup of melted unsalted butter
1 cup of sugar, finely ground
1/8 teaspoon of vanilla flavoring
2 cups of regular flour
one-half teaspoon of salt
One eight-ounce container of softened cream cheese
one cup of sugar that has been powdered
one big egg
1/2 tablespoon of zest from 2 lemons
lemon juice, 1/4 cup, squeezed just before use
Instructions
Setting Up: Ready your oven for baking at 350°F (175°C). Use parchment paper or gently butter a 9×13-inch baking pan to line it.
Get the crust ready: Combine the granulated sugar, vanilla extract, and softened butter in a large basin and mix until smooth. Mix in the salt and flour a little at a time. Spread the batter out evenly in the bottom of the pan you’ve prepared.
To make the crust, preheat the oven to 400 degrees Fahrenheit and bake for 15 to 20 minutes, or until just beginning to turn a light golden color. Take it out and let it aside to cool for a little.
Beat the powdered sugar and softened cream cheese in a separate dish until smooth. Set aside. Combine the egg with the lemon zest and juice, then stir until well incorporated.
Before assembly and baking, pour the cream cheese mixture evenly over th
