Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
3 hrs 30 mins
Yield:
Serves 18 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Reduce oven temperature to 325°.

  • 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.

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

Nutrition Facts

129 calories; fat 7.7g; saturated fat 3.5g; mono fat 2.6g; poly fat 0.8g; protein 4g; carbohydrates 12g; fiber 1g; cholesterol 37mg; sodium 130mg; calcium 34mg; sugars 6g; added sugar 5g.
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