Creamy Lemon Bars with Nilla wafer crust
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5 from 4 votes

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
Course: Dessert
Cuisine: American
Servings: 9
Calories: 290kcal
Author: Brandie @ The Country Cook


  • 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.
  • 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.


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