Packing lunches has been a challenge. Add in the peanut-free requirement for our school and the options get smaller.
Years ago I got this recipe in the mail in a Kraft What’s Cooking magazine. If your crew is into cheesecake they will like this lemony twist on the popular dessert. They travel well for school lunches and they are peanut-free.
Creamy Lemon Squares
Equipment
- Mixer
- 8-inch square baking pan
- Parchment Paper
- Fruit Juicer
Ingredients
- 1 cup Graham cracker crumbs
- 1/2 cup All-Purpose Flour
- 1/4 cup Firmly packed Brown Sugar
- 1/4 cup Butter or margarine
- 1 250gm Pack of Cream Cheese
- 1 cup Granulated Sugar
- 2 Eggs
- 2 tbsp Flour
- 3 tbsp Grated Lemon Peel
- 1/4 cup Fresh Lemon Juice About 1 full lemon juiced
- 1/4 tsp Magic Baking Powder
- 2 tbsp Icing Sugar To dust on top
Preheat the Oven to 350 Fahrenheit
Line the 8-inch baking pan with parchment paper.
In a bowl combine 1 cup of graham cracker crumbs, 1/2 cup of flour, 1/4 cup of brown sugar. Cut the butter into the mixture and mix together.
Press firmly into the baking pan and bake for 15 minutes.
While the crust is baking mix 1 cup of sugar and the pack of cream cheese with the electric mixer until blended.
Mix in 2 eggs, 2tbsp of flour, 1/4 tsp of baking powder, lemon zest and lemon juice.
Pour mixture into the baking pan over the prebaked crumbs.
Bake for 25-30 minutes until the top shows tiny cracks. Depending on your pan this could take longer.
Once done cool on the counter and then transfer to fridge to chill overnight.
Before serving dust with icing sugar. If your family likes lemon you can add more zest overtop.
Going to a family picnic? These are great to bring. They also work for baby showers, family reunions, get-togethers, or just a Sunday afternoon snack.
