Creamy Lemon Squares with Nilla Wafer Crust
These Creamy Lemon Squares are the ultimate lemon dessert. A Nilla wafer crust with the most scrumptious lemon filling. Amazing!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 22 Nilla wafers finely crushed
- 1/2 cup flour + 2 tbsp. flour divided use
- 1/4 cup brown sugar packed
- 1/4 cup cold butter (1/2 stick)
- 1 8 oz block cream cheese softened
- 1 cup sugar
- 2 Eggland's Best eggs
- 3 tbsp lemon zest divided use
- 1/4 cup fresh lemon juice
- 1/4 tsp baking powder
- powdered sugar for topping
Preheat oven to 350f degrees.
Line an 8 x 8 baking pan with foil. I like the nonstick kind.
Mix crushed Nilla wafers with 1/2 cup flour and 1/4 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 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.
Add Eggland's Best eggs, one at a time and 2 tbsp. flour; mix well.
Then stir in 2 tbsp. lemon zest, lemon juice and baking powder.
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.
Calories: 290kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 297mg | Potassium: 132mg | Sugar: 34g | Vitamin A: 225IU | Vitamin C: 5.2mg | Calcium: 109mg | Iron: 0.6mg