Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; mix until crumbs are evenly coated. Press into a greased 9×9-inch baking dish. Bake for 10 minutes, then cool.
Step 2: Prepare the Filling
Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla extract. Gradually add flour and mix until combined.
Step 3: Bake the Squares
Pour the cream cheese filling over the cooled crust, spreading evenly. Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly. Let cool completely.
Step 4: Chill and Serve
Refrigerate for at least 4 hours (or overnight for best results). Dust with powdered sugar before cutting into squares and serving.
Keto/Low-Carb Options
For a keto or low-carb version, substitute almond flour or crushed walnuts for the graham cracker crumbs and use a sugar substitute like erythritol or stevia. The texture might differ slightly.
Tips for Success
- Soften cream cheese to room temperature for easy mixing.
- Zest lemons before juicing for maximum flavor.
- Add a few drops of lemon essential oil (optional) for extra zing.
- Chill thoroughly for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy!
These lemon cream cheese squares are a delightful treat – the perfect blend of tangy and creamy! Enjoy them yourself or share with friends and family.