Lemon Cream Cheese Squares are a delightful dessert that combines the tangy flavor of lemon with the creamy richness of cream cheese, all on a buttery shortbread crust. They’re perfect for spring and summer gatherings or anytime you crave a bright and refreshing treat. Here’s how to make them:
Ingredients:
For the Shortbread Crust:
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
For the Lemon Cream Cheese Filling:
- 1 (8 oz) package of cream cheese, softened
- 1 cup of powdered sugar
- 1 large egg
- 2 tablespoons of lemon zest (from about 2 lemons)
- 1/4 cup of freshly squeezed lemon juice (from about 1-2 lemons)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal after baking.
2. Prepare the Shortbread Crust:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This step is important as it incorporates air into the mixture, resulting in a lighter crust.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough begins to come together and is crumbly but holds its shape when pressed.
- Transfer the dough to the prepared baking dish. Using your hands or the back of a spoon, press the dough evenly into the bottom of the dish to form a firm crust.
3. Bake the Shortbread Crust:
- Place the baking dish in the preheated oven and bake the shortbread crust for 15-20 minutes, or until the edges are lightly golden. The crust should be set but not too brown.
- Once baked, remove the crust from the oven and allow it to cool slightly while you prepare the filling.
4. Prepare the Lemon Cream Cheese Filling:
- In another large mixing bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
- Gradually add the powdered sugar, beating until fully incorporated and the mixture is smooth.
- Add the large egg, lemon zest, and freshly squeezed lemon juice. Beat until the filling is well combined and smooth. The mixture should be silky with a pale yellow color.
5. Assemble the Lemon Cream Cheese Squares:
- Pour the lemon cream cheese filling over the slightly cooled shortbread crust. Use a spatula to spread the filling evenly over the crust, ensuring it reaches all the edges.
6. Bake the Lemon Cream Cheese Squares:
- Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top. The center should no longer be jiggly when you gently shake the dish.
- Remove the baking dish from the oven and allow the squares to cool completely in the dish. For the best results, refrigerate the bars for at least 1 hour to allow the filling to firm up, making them easier to slice.
7. Slice and Serve:
- Once the lemon cream cheese squares are fully chilled, use the parchment paper overhang to lift them out of the baking dish.
- Place the squares on a cutting board and use a sharp knife to cut them into squares or bars. Wipe the knife between cuts for clean, sharp edges.
8. Optional Garnishes:
- For an extra touch of elegance, dust the tops of the squares with a light sprinkle of powdered sugar before serving.
- You can also garnish with thin slices of lemon or a sprinkle of additional lemon zest for a burst of color and flavor.
Tips for Success:
- Room Temperature Ingredients: Ensure the butter and cream cheese are softened to room temperature before using. This will help them mix more smoothly and evenly, preventing lumps in your filling.
- Lemon Zest and Juice: Freshly grated lemon zest and freshly squeezed lemon juice provide the best flavor. Avoid using bottled lemon juice, as it doesn’t have the same vibrant taste as fresh lemons.
- Cutting Clean Slices: For clean, sharp slices, use a serrated knife and wipe it clean between cuts. Chilling the bars before slicing will also help you achieve neat squares.
- Storing the Squares: Store any leftover lemon cream cheese squares in an airtight container in the refrigerator. They will keep for up to 4 days. These squares can also be frozen for up to 1 month. Thaw them in the refrigerator before serving.
Serving Suggestions:
- Afternoon Tea: These lemon cream cheese squares are perfect for serving with afternoon tea or coffee. Their bright lemon flavor pairs wonderfully with a hot beverage.
- Dessert Buffet: Add these squares to a dessert buffet for a spring or summer gathering. They’re a refreshing contrast to richer desserts like chocolate cake or cheesecake.
- Brunch: Serve these squares as part of a brunch spread. Their tangy flavor complements savory dishes like quiche or frittata.
Why You’ll Love This Recipe:
- Bright and Tangy Flavor: The combination of lemon zest and juice provides a refreshing and tangy flavor that’s perfectly balanced by the sweet cream cheese filling.
- Buttery Shortbread Crust: The crust is rich and buttery, providing a firm base that contrasts beautifully with the creamy filling.
- Easy to Make: This recipe comes together quickly and easily, making it a great choice for both beginner bakers and experienced cooks.
Lemon Cream Cheese Squares are a delightful dessert that’s sure to impress. With a buttery shortbread crust and a tangy, creamy filling, they’re the perfect combination of flavors and textures. Whether you’re serving them at a family gathering, a party, or just as a sweet treat for yourself, these squares are sure to be a hit. Enjoy the refreshing taste of lemon in every bite!
