How to Make Lemon Cream Cheese Squares

 

Lemon Cream Cheese Squares

Enjoy the perfect balance of sweet and tangy in these Lemon Cream Cheese Squares. A buttery, crisp crust is topped with a rich, creamy filling bursting with fresh lemon flavor. Easy to make and always a crowd-pleaser, they’re ideal for picnics, potlucks, or simply as a refreshing treat.

The Story Behind the Squares
I first made these squares one summer, using lemons freshly picked from our garden for a backyard cookout. The combination of tangy lemon and creamy cheese was an instant hit with my family, especially my husband, who couldn't get enough. They've since become our go-to sunny day dessert, and the joy on everyone's face with that first bite makes baking them a delight.

Why You'll Love This Recipe

• Vibrant Flavor: The bright, zesty lemon perfectly complements the rich, creamy cheese filling.

• Perfect Texture: A crisp, buttery crust contrasts with the smooth, velyety filling.

• Incredibly Easy: Simple ingredients and straightforward steps make this recipe foolproof.

• Versatile Dessert: Perfect for any occasion, from casual family dinners to special gatherings.

Recipe: Lemon Cream Cheese Squares

Prep Time: 20 minutes | Cook Time: 35 minutes | Chill Time: 2 hours | Total Time: 2 hours 55 minutes
Servings: 12-16 squares

Ingredients

For the Crust:

• 1 cup (2 sticks / 226g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 1 teaspoon vanilla extract

• 2 cups (250g) all-purpose flour

• ¼ teaspoon salt

For the Lemon Cream Cheese Filling:

• 1 package (8 oz / 226g) full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar

• 1 large egg, at room temperature

• 2 tablespoons freshly grated lemon zest (from about 2 lemons)

• ¼ cup (60ml) freshly squeezed lemon juice

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, or grease it lightly with butter.

2. Make the Crust: In a large bowl, stir together the melted butter, granulated sugar, and vanilla extract until smooth. Gradually mix in the flour and salt until a soft dough forms. Press the dough firmly and evenly into the bottom of your prepared pan.

3. Pre-Bake: Bake the crust for 15-20 minutes, or until the edges are just beginning to turn a light golden brown. Remove from the oven and let it cool on a wire rack for 10-15 minutes. Keep the oven on.

4. Make the Filling: While the crust cools, prepare the filling. In a medium bowl using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the softened cream cheese and powdered sugar together until completely smooth and creamy. Beat in the egg until just combined. Finally, mix in the lemon zest and fresh lemon juice until the filling is uniform.

5. Assemble & Bake: Pour the lemon cream cheese filling over the slightly cooled crust and spread it into an even layer. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set (it should only jiggle slightly in the center when gently shaken).

6. Cool & Chill: Let the squares cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 2 hours, or until fully chilled and firm. This step is crucial for clean slicing.

7. Serve: Use the parchment paper overhang to lift the dessert from the pan. Place on a cutting board and slice into squares with a sharp knife. For a fresh garnish, sprinkle with a little extra lemon zest just before serving.

Tips & Variations

• For the Best Flavor: Always use full-fat cream cheese and freshly squeezed lemon juice and zest for the brightest, most authentic taste.

• Gluten-Free Option: Substitute the all-purpose flour in the crust with a 1:1 gluten-free baking blend.

• Lime Variation: For a different citrus twist, use lime zest and juice in place of lemon.

• Berry Topping: Serve with a spoonful of fresh raspberry or strawberry compote for a beautiful and delicious addition.

• Clean Slices: For picture-perfect squares, wipe your knife clean with a damp cloth between each cut.

Storage Instructions

• Refrigerator: Store squares in an airtight container in the refrigerator for up to 5 days.

• Freezer: Freeze squares in a single layer on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.