These Creamy Lemon Squares with a Nilla Wafer Crust are the ultimate lemon dessert. Easy to make and easy to eat!
A CREAMY LEMON BAR WITH A NILLA WAFER CRUST
These creamy lemon squares are my new obsession. A super creamy, lemony filling with a light, crunchy Nilla wafer crusts. These aren’t as tart as your usual lemon bars. These are sweet and are the perfect ending to a summer meal!
TIPS FOR MAKING THESE LEMON BARS:
You could certainly make this into a cheesecake since these are really like mini lemon cheesecakes. You could make the filling and put it into a premed graham cracker crust or Nilla Wafer Crust (follow my directions on Easy, Creamy Cheesecake on baking temperature and times.) This is a tried and true recipe everyone will love!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla wafers
- all-purpose flour
- brown sugar
- cold butter
- cream cheese
- lemon zest
- fresh lemon juice
- baking powder
- powdered sugar, for topping
HOW TO MAKE CREAMY LEMON SQUARES:
Preheat oven to 350f degrees. Line an 8×8-inch baking pan with foil. I like the nonstick kind.
First, crush the 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 1/2 cup flour and 1/4 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 350F 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 eggs, one at a time and 2 Tablespoons flour; mix well.
Stir in 2 Tablespoons 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 1/4 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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Creamy Lemon Squares (+Video)
- 22 Nilla wafers, finely crushed
- 1/2 cup flour + 2 Tablespoons flour, divided use
- 1/4 cup brown sugar packed
- 1/4 cup cold butter (1/2 stick)
- 8 ounce block cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 3 Tablespoons lemon zest, divided use
- 1/4 cup fresh lemon juice
- 1/4 teaspoon baking powder
- powdered sugar for topping
- Preheat oven to 350f degrees. Line a 9×9-inch (or 8×8-inch) baking pan with foil. I like the nonstick kind.
- Crush Nilla Wafers in a food processor (or crush by hand). Then add in cup 1/2 flour and 1/4 cup brown sugar and combine.
- 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 Tablespoons flour; mix well.
- Then stir in 2 Tablespoons 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.
- Keep refrigerated.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.