Creamy Lemon Squares

"These tasty lemony nuggets were found at Kraft Foods, & although there are boxed lemon bar mixes out there, the homemade kind, well.... Preparation time DOES NOT INCLUDE the 2+ hours to chill in the refrigerator."
photo by CoffeeB photo by CoffeeB
photo by CoffeeB
photo by 2Bleu photo by 2Bleu
Ready In:




  • Preheat oven to 350 degrees F, & line 8" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].
  • FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.
  • Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • Press firmly onto bottom of prepared pan.
  • Bake 15 minutes.
  • FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.
  • Add eggs & 2 tablespoons flour, mixing well.
  • Blend in 1 tablespoon lemon zest, lemon juice & baking powder.
  • Pour over crust.
  • Bake 25-28 minutes or until center is set.
  • Cool completely, then cover & refrigerate at least 2 hours or overnight.
  • If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.
  • Cut into squares to serve.
  • Store leftovers in refrigerator.

Questions & Replies

Got a question? Share it with the community!


  1. Perfect! This will be my go to lemon bar recipe. The texture is creamy as the recipe says. I like that much better than the jelly like bars I've had in the past.
  2. These came out wonderful with a light fluffy lemon filling, I used the juice of the whole lemon so this has really intense lemon flavor, thanks for sharing Syd!
  3. Wonderfully lemony and very moreish! I really appreciated the very clear instructions too. I'll be making some more of these for over the Christmas break. YUM! I used granita biscuits for the crust - probably the most popular biscuit here for using in bases to cheesecakes and similar recipes, and I used butter, but otherwise followed the recipe exactly. Thank you for sharing this recipe. Made for the Everyday is a Holiday tag game.
  4. This is an excellent recipe! It can also be found on page 37 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Thanks for posting and saving me the typing time! :-)
  5. We made these with graham cracker crumbs in lieu of wafers and also added 1 tsp of lemon extract to the batter. A very easy and simple recipe to put together. Thanks for posting.


  1. If you like lemon, these are great. Substituted 1 cup graham crumbs for the vanilla wafers and 8oz. light cream cheese for the neufchatel cheese as written in the Kraft Canada Spring 2007 edition of What's Cooking magazine.



Find More Recipes