Instructions
Step 1: Prepare 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: Make the Filling
Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla. Gradually add flour and mix until combined.
Step 3: Assemble and Bake
Pour the cream cheese filling over the cooled crust; spread evenly. Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly. Cool completely.
Step 4: Chill and Serve
Refrigerate for at least 4 hours, or overnight. Dust with powdered sugar before cutting into squares and serving!
Keto/Low-Carb Variations
For a keto or low-carb version, use almond flour or crushed walnuts instead of graham cracker crumbs, and substitute sugar with 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 for extra zing (optional).
- Chill thoroughly for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy these delicious and easy-to-make lemon cream cheese squares! They’re sure to be a hit with everyone.