Lemon Cream Cheese Squares
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Topping:
- Powdered sugar (for dusting)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture firmly into the bottom of a greased 9x9-inch (or 8x8-inch) baking dish to form an even layer.
- Bake the Crust:
- Bake the crust in the preheated oven for about 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly.
- Make the Cream Cheese Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
- Add in the granulated sugar and mix until combined.
- Add the eggs, flour, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and creamy.
- Pour Filling Over Crust:
- Carefully pour the cream cheese filling over the cooled crust, spreading it evenly.
- Bake the Squares:
- Bake in the oven for an additional 20-25 minutes, or until the filling is set and slightly jiggly in the center.
- Cool:
- Remove from the oven and let the lemon cream cheese squares cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours (or overnight) to chill and set completely.
- Serve:
- Once chilled, cut the squares into even pieces. Dust the top with powdered sugar before serving.
