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Friday, January 10, 2014

Creamy Lemon Squares

I made these delicious squares for new year's eve and they went over really, really, really, really well.  

They may be even more appreciated in the summer but I found them very refreshing considering all the other heavier desserts that are normally served this time of year.

source: Kraft Canada
Creamy Lemon Squares

1 cup Graham Crumbs
1/2 (plus 2 Tbsp) cup flour, divided
1/4 cup brown sugar
1/4 cup cold butter
1 (250g) pkg. brick cream cheese, softened
1 cup sugar
2 eggs
3 Tbsp lemon zest, divided
1/4 cup fresh lemon juice
1/4 cup baking powder
2 tsp icing sugar

Heat oven to 350ºF.

Line 8-inch square pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

Meanwhile, beat cream cheese spread and granulated sugar with mixer until blended. Add eggs and remaining flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder. 

Pour batter over crust. Bake 25 to 28 min. or until centre is set. Cool completely. Refrigerate 2 hours. 

Use foil handles to remove dessert from pan. Sprinkle with icing sugar and remaining zest before cutting into squares.


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