Rating: 4.65 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars.

Recipe Summary test

prep:
25 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
16
Yield:
16 servings, one square each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

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  • Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.

  • Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

Notes from the Kraft Kitchens

For a softer crust, bake crust initially at 350 degrees F for 5 min.

You will get about 1 Tbsp. grated peel and 2 Tbsp. juice from 1 lemon.

Nutrition Facts

172 calories; protein 2.5g; carbohydrates 24.8g; fat 6.5g; cholesterol 33.3mg; sodium 128.4mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
06/09/2010
great flavor got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey crust.next time i will try to cut back the flourand see if that helps. I increased the waffers and it was much better. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/11/2016
Good flavor but made as directed the vanilla wafer bottom is dry as toast. I also found the top to be very dry if cooked long enough to be set. I doubt I try this one again. Read More
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2010
great flavor got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey crust.next time i will try to cut back the flourand see if that helps. I increased the waffers and it was much better. Read More
(11)
Rating: 5 stars
08/25/2013
Light and lemony with all the taste of creamy cheesecake and without all the fuss! This is a quick and easy dessert that tastes like you spent hours. I topped these with a sugared raspberry lemon zest and a little whipped cream. I can't wait to try these again! Read More
(9)
Rating: 4 stars
04/12/2010
The filling is delicious but the crust was hard and not very flavourful I think I will try it with graham crackers or gingersnaps next time. I had to bake this 30 minutes in my oven for it to be set. Thanks! Read More
(6)
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Rating: 5 stars
04/09/2010
I made these as a "something different" dessert for our Easter holiday feast. They turned out great! The crust turned out well for me baked for 8 minutes. I used Splenda instead of sugar for the filling otherwise I followed the recipe as written. Delicious. I'll make these again. Read More
(5)
Rating: 5 stars
05/06/2010
I have been looking for a sweet with low points since I am doing weight watchers and this one is perfect. I used splenda instead of the 1 cup of sugar. The taste is amazing and I am able to eat a square at only 3 points! Thank you! Read More
(3)
Rating: 5 stars
02/15/2011
I made these the other day and oh my goodness! We couldn't stop eating them! Though I did make the crust with graham cracker since I don't like nilla wafers. They were so good even though they were a little undercooked. I'm making them again tomorrow = Read More
(2)
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Rating: 5 stars
08/25/2010
Every single time I make these squares I make people mad. Why? Because they're absolutely ADDICTIVE! I always make a double batch because they're just a crowd pleaser. My friends call them Crack Squares because your hooked after the first bite. If you do make them in double batches you will need to extend the cooking time if you use a conventional oven like I do. Typically I add 10 mins when I bake 2 pans of the crust and it can take up to an additional 30 mins when baking 2 pans of all the ingredients... needless to say they're well worth the wait. Read More
(2)
Rating: 5 stars
04/14/2009
awesome recipe. crust turned out great and filling set nicely. thanks. Read More
(2)
Rating: 5 stars
01/30/2014
Perfect just as they are in the recipe. I did make a graham cracker crust to save on time. Will definitely make them again. Read More
(1)
Rating: 3 stars
03/11/2016
Good flavor but made as directed the vanilla wafer bottom is dry as toast. I also found the top to be very dry if cooked long enough to be set. I doubt I try this one again. Read More