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
Icing Sugar for topping (optional)
- 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.
- 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.
- Bake 35-40 minutes. Cool completely and refrigerate. Sift a small amount of icing sugar over top the squares if desired. Serve cold.