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Luscious Lemon Squares

The classic Southern teatime treat. These lemon squares consist of a cream-cheese-based bottom crust and a moist, fluffy custard-like second layer. These are the squares to make for a special ladies' luncheon when you want to impress. Cut into smaller squares for a bite-size treat.

Serves 16
Ready in 65 mins
Prep time 20 mins
Cooking time 45 mins
115 calories per serving


> 1 cup sifted cake flour
> 1/4 cup confectioners' sugar
> 1/4 cup Neufchatel cream cheese
> 3 tbsp canola oil
> 3 large egg whites
> 3/4 cup granulated sugar
> 1 1/2 tbsp freshly grated lemon zest
> 2 tbsp all-purpose flour
> 1/2 tsp baking powder
> 1/4 tsp salt
> 1/3 cup fresh lemon juice
> confectioners' sugar for dusting


Preheat oven to 350°F. Coat inside of an 8-inch square baking pan with cooking spray; set aside.
Stir together cake flour and 1/4 cup confectioners' sugar in a large bowl. Cut cream cheese into the flour mixture with a pasty blender or your fingertips until crumbly. Gradually add oil stirring with a fork. Toss until evenly moistened but crumbly. Press into bottom of prepared baking pan.
Bake for 20-25 minutes or until lightly golden.
In a mixing bowl, beat egg whites, sugar and lemon zest with an electric mixer until smooth.
Combine flour, baking powder and salt in a small bowl. Add to the egg white mixture and beat until blended. Beat in lemon juice.
Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set.
Let cool in the pan on a rack. Cut into squares and sprinkle with confectioners' sugar.

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