| Level: | Easy |
| Total: | 8 hr 25 min |
| Prep: | 25 min |
| Inactive: | 8 hr |
| Yield: | 16 servings |
Ingredients
- 14 whole-grain graham cracker squares (7 full sheets)
- 2 tablespoons melted unsalted butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
- Nonstick cooking spray
- 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/4 cup pasteurized egg product (such as egg beaters)
- 1 teaspoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 teaspoons powdered gelatin
- 3 tablespoons boiling water
Instructions
- For the Crust:
- Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
- For the filling:
- In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Nutrition Facts
| Calories | 155 calorie |
| Total Fat | 5.5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 18 milligrams |
| Sodium | 165 milligrams |
| Carbohydrates | 22 grams |
| Protein | 5 grams |
Reviews
Can I use regular cream cheese and sweetened condensed milk? I don’t use frankenfood.
I read the reviews before making these, and did bake the crust for 8 minutes before filling, along with lining the pan with parchment. I also left out the pasteurized egg, since I didn’t have any. The bars set up just fine without it. Other than those two changes, I followed the recipe. The bars are very lemony and refreshing. I am going to make them again this weekend, using gluten free grahams this time. I will again leave out the egg. I definitely recommend this recipe for a quick and cool summer dessert!
These Lemon Squares were easy
quick and refreshing. Delicious.
quick and refreshing. Delicious.
I’ve made these dozens of times and they are always a crowd favorite. My only recommendation is to bane the crust on 350 for 10 minutes like others have said. So good!
Super easy… Super delicious!!!
These are delicious! My husband loves lemon bars but I don’t and these were perfect for us both.
I do wonder if the egg beaters could be left out…
Anonymous…you need to use the egg substitute because they aren’t cooked. You can buy pasteurized eggs but in this recipe you should use the egg substitute to avoid the possibility of salmonella poisoning.
Can I use real eggs in this recipe?? I was going to make them today but I don’t have any egg substitute.
Absolutely delicious recipe. Just the right amount of tartness and sweetness mixed together. This will become one of my families favorite’s. I’ve tried other lemon bar recipes that came out very tart but this one is very smooth and creamy with just the right amount of tartness.
I made this for easter a few years ago and everyone loved it. I am making it agin this year.