How to make: Creamy Lemon Squares with Nilla Wafer Crust

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

fresh lemon juice

🥗Healthier: bottled lemon juice

💰Cheaper: lemon concentrate

Bottled juice is convenient and less expensive.

powdered sugar

🥗Healthier: stevia powder

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

Preheat oven to 350°F. Line a 9x9-inch (or 8x8-inch) baking pan with foil.

Crush Nilla Wafers in a food processor (or crush by hand). Then add in 1/2 cup flour and 1/4 cup brown sugar and combine.

Cut in sliced, cold butter until mixture resembles coarse crumbs.

Place crumbs into prepared baking pan and press down with your hand. Bake for 15 minutes. While the crust is baking, make the filling.

Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth.

Add eggs, one at a time and 2 tablespoons flour; mix well.

Stir in 2 tablespoons lemon zest, lemon juice and baking powder. Mix well.

Once the crust is ready, take it out of the oven and pour the prepared filling over the crust.

Bake for 25-30 minutes (until center is set and not jiggly). Let it cool completely then refrigerate for about 2 hours.

Dust the top with powdered sugar and sprinkle with remaining lemon zest.

Slice into 9 squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens