Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
3 Hours 30 Mins
Serves 18 (serving size: 1 piece)

Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours--cutting sugar to just 6g per bar--which allows the bright citrus to shine.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350° for 23 minutes or until lightly browned. Remove from oven; cool completely.

Step 3

Reduce oven temperature to 325°.

Step 4

To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325° for 30 minutes or until set.

Step 5

Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.

Ratings & Reviews

4.5 stars

June 27, 2016
OMG delicious.  It loses 1/2 a point for being hard to get out of the pan and for the impossibly small portion size.  We had ours with a few big juicy blackberries on the side.  Heavenly.  Will definitely make again.


March 25, 2016
I just made these for my mom's birthday. They are intensely tart, but also surprisingly decadent, given the calorie count. I didn't have a 7X11 pan, so I used an 8X8. It worked just fine and it's still possible to cut them into 18 pieces, although I confess I just cut them into 9... ;)