- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
- Make the Crust: In a bowl, mix together flour, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the baking dish.
- Bake the Crust: Bake the crust for 15 minutes, or until lightly golden. Let it cool slightly.
- Prepare the Filling: In another bowl, beat cream cheese and sugar until smooth. Add lemon juice, zest, and the egg. Mix until fully combined.
- Assemble and Bake: Pour the filling over the baked crust. Spread evenly. Return to the oven and bake for 20–25 minutes, or until the center is set.
- Cool and Chill: Let cool completely, then refrigerate for at least 1 hour before slicing.
- Serve: Cut into squares and dust with powdered sugar if desired.
Serving and Storage Tips
- Serving: Serve chilled or at room temperature. Pairs well with a cup of tea or coffee.
- Storage: Store in the refrigerator in an airtight container for up to 5 days.
Variants
- Berry Boost: Add a thin layer of raspberry or blueberry jam over the crust before pouring the filling.
- Graham Cracker Crust: Substitute the flour crust with a graham cracker crumb crust for a twist.
- Lime Love: Swap lemon juice and zest with lime for a tropical variation.
FAQ
Q: Can I freeze lemon cream cheese squares? A: Yes! Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Q: Can I use bottled lemon juice? A: Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Q: Can I double the recipe? A: Absolutely. Use a 9×13-inch pan and adjust baking time slightly.
Bright, creamy, and full of citrusy cheer—these lemon cream cheese squares are bound to become a family favorite in your home too.
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