These Creamy Lemon Squares with a Nilla Wafer Crust are the ultimate lemon dessert. Easy to make and easy to eat!
CREAMY LEMON SQUARES
TIPS FOR MAKING THESE LEMON BARS:
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
all-purpose flour
brown sugar
cold butter
cream cheese
sugar
eggs
lemon zest
fresh lemon juice
baking powder
powdered sugar, for topping
HOW TO MAKE CREAMY LEMON SQUARES:
Preheat oven to 350f degrees. Line an 8x8 baking pan with foil. I like the nonstick kind.
First, crush your vanilla wafers.
I am using my little food processor here but you can crush them by placing them in a ziploc bag and smash with a rolling pin.
Mix in ½ cup flour and ¼ cup brown sugar. This is where a food processor comes in handy. You can just add it in and continue mixing it up!
Next, add in sliced butter and pulse a few more times until combined.
If you are doing this by hand, you'll want to use a fork for this part to help 'cut' the butter in. It should resemble coarse crumbs when you have it mixed in well.
Place crumbs into prepared baking pan.
Press the crumbs down with your hand. Bake at 350 for 15 minutes.
While the crust is baking, make the filling. Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth and well-blended.
Add Eggland's Best eggs, one at a time and 2 tablespoon flour; mix well.
Stir in 2 tablespoon lemon zest to the batter. Note: When zesting lemons, you want to make sure you only zest the yellow part - not the white. The white part is bitter and we don't want bitter.
Next, stir in ¼ cup lemon juice and baking powder. Mix well.
Once the crust is ready. Take it out of the oven and pour the batter over the crust.
Bake for 25-30 minutes (until center is set and not jiggly.) Let it cool completely then refrigerate for about 2 hours.
I like to cut off the rough edges but it's not necessary. I just think it looks pretty that way...and I think it's my excuse to eat all the ends that I cut off.
Dust the top with powdered sugar and sprinkle with remaining lemon zest.
Then slice into 9 squares.
Keep refrigerated.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CAKE MIX LEMON BARS
LEMON ICEBOX CAKE
ULTIMATE LEMON POKE CAKE
EASY LEMON LAVA CAKE
LEMON BLUEBERRY POKE CAKE
COPYCAT STARBUCK'S LEMON LOAF
HOMEMADE CREAMY LEMON BARS
HOMEMADE LEMON CUPCAKES
CREAMY LEMON SQUARES WITH NILLA CRUST
Ingredients
- 22 Nilla wafers finely crushed
- ½ cup flour + 2 tablespoon flour divided use
- ¼ cup brown sugar packed
- ¼ cup cold butter (½ stick)
- 1 8 oz block cream cheese softened
- 1 cup sugar
- 2 large eggs
- 3 tablespoon lemon zest divided use
- ¼ cup fresh lemon juice
- ¼ teaspoon baking powder
- powdered sugar for topping
Instructions
- Preheat oven to 350f degrees. Line an 8 x 8 baking pan with foil. I like the nonstick kind.
- Mix crushed Nilla wafers with ½ cup flour and ¼ cup brown sugar.
- Next, cut in sliced, cold butter until mixture resembles coarse crumbs.
- Place crumbs into prepared baking pan and press down with your hand. Bake for 15 minutes.
- While the crust is baking, make the filling.
- Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth.
- Add eggs, one at a time and 2 tablespoon flour; mix well.
- Then stir in 2 tablespoon lemon zest, lemon juice and baking powder. Mix well.
- Once the crust is ready. Take it out of the oven and pour the prepared filling over the crust.
- Bake for 25-30 minutes (until center is set and not jiggly.) Let it cool completely then refrigerate for about 2 hours.
- Dust the top with powdered sugar and sprinkle with remaining lemon zest.
- Then slice into 9 squares.
Video
Notes
Nutrition
Rebecca Pawlak
These lemon bars have been taunting me while cooling in the fridge! Definitely took me a lot longer to put together by hand but if the spatula I licked is an indication of what I can indulge in once chilled all the eztra work will be worth it!!
Had to crush wafers in a freezer bag/rolling pin....
Create my zest with a veggie peeler/paring knife...
Motivation to purchase a food processor and zester!
Thank you so much for sharing!
Ellie
Hi. Just love your website and recipes. I live in north wales, u.k Keep up the good work and thanks.
Regina Tsanas
Hi Brandie
I'm from Surrey, Canada. It's just outside of Vancouver, B.C.
I like your blog very much and look forward to the e-mails. The recipes all sound so good, sad I can't make them all (and eat them), but that's life. I hope in my next life I will be thin and will be able to eat all I want (maybe that's what heaven is like).
Brandie @ The Country Cook
So sweet Regina! Thank you for following along with me and I hope you'll treat yourself to this recipe!!
Scarlett
Hi y'all - the Creamy Lemon Squares look perfect for Memorial Day Weekend...Thank you for reminding me of this fabulous recipe....Scarlett in FL
Brandie @ The Country Cook
Thanks so much Scarlett!