You know the ridiculous little expression “easy peasy lemon squeezy”? Well, I have no clue where it stemmed from, but the fact that I can actually use it in context now makes it pretty awesome. That’s exactly how I would describe these lemon squares: easy peasy lemon squeezy. Oh yeah, and delicious.



2 lemons – 3 tbsp juice, 1 tsp zest

¼ cup butter

¼ cup & 2/3 cup sugar

1 ¼ cup white flour

Two 8oz. packages cream cheese

2 eggs

Icing Sugar for topping (optional)



  1. Line an 8-inch square baking dish with foil, right up the sides. Beat butter, ½ tsp of zest, ¼ cup sugar, flour, and 1 tbsp lemon juice until dough holds together. Press dough into the bottom of the dish, to evenly cover surface. Refrigerate for at least 15 minutes.
  2. Remove crust from refrigerator. Bake for 20 minutes at 350F. Beat cream cheese, 2/3 cup sugar, eggs, ½ tsp zest, and 2 tbsp lemon juice. Pour over crust.
  3. Bake 35-40 minutes. Cool completely and refrigerate. Sift a small amount of icing sugar over top the squares if desired. Serve cold.


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