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Thursday, July 10, 2014

Best Lemon Squares

These are the perfect light dessert for those hot, sticky summer days!


  • 1/2 cup flour
  • 8 tablespoons (1 stick) butter
  • 1/4 cup chopped walnuts
  • 8 ounces cream cheese
  • 1 cup confectioners’ sugar
  • 1 8-ounce container Cool Whip
  • 2 3.4 oz. packages instant lemon pudding
  • 3 cups milk


  1. Preheat the oven to 350 degrees F.
  2. Using a pastry cutter, cut the butter into the flour until it resembles coarse meal.
  3. Gently mix in nuts.
  4. Press into an ungreased 9 X 13-inch baking dish.
  5. Bake for 10 minutes, until lightly golden.
  6. Allow crust to cool completely before proceeding.
  7. In mixing bowl, beat cream cheese and confectioners’ sugar together.
  8. Fold in half of the Cool Whip.
  9. Spread cream cheese mixture over the cooled crust.
  10. In a medium bowl, mix the two packages of pudding with the milk. Let sit as directed and then spread over the cream cheese layer.
  11. Spread remaining Cool Whip over the pudding layer.
  12. Refrigerate two hours before serving.


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