Creamy Dreamy Lemon Squares

These delightful squares are a great make ahead. They do best when left to set in the fridge over night, and cut the next day. They are made completely in the food processor, first the crust, then the filling. And you don’t have to wash the bowl in between!

First, line an 8 inch square pan with parchment or foil paper. Give it a spray with cooking spray. Preheat your oven to 350 F.

Shortbread crust:

  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 cup cold cubed butter

Pulse the flour and sugar together. Add the butter. Pulse until crumbly. Press into pan and bake for about 15 minutes until it turns golden.

Lemony Filling:

  • 1/2 package cream cheese
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 2 tsp grated lemon zest – I love lemon and add even more
  • 1/2 tsp baking powder
  • 1/2 cup lemon juice
  • 4 eggs

Pulse together cream cheese and sugar. Add flour, lemon zest and baking powder. Pulse again. Now add everything else. Pulse again. Pour on to base. Bake for 30 minutes or until it starts to brown and just starts to set.

Let cool on wire rack. You will notice the filling puffs up straight out of the oven, but then settles down again. Wrap up with plastic wrap and chill for at least 3 hours.

When cutting, wipe knife down in between slices. For a fancier presentation dust with icing sugar.


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