Clarion County Recipe of the Day: Frosty Lemon Squares

J.C. Taggart

J.C. Taggart

Published January 1, 1970 12:00 am

Frosty Lemon Squares — A flavorful, low-calorie dessert!

Frosty Lemon Squares


1/4 cup butter, softened
2 tablespoons confectioners’ sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 cup ground pecans

Cream Cheese Layer:
1 — 8 oz. package reduced-fat cream cheese
1 — 8 oz. package fat-free cream cheese
3/4 cup confectioners’ sugar
1 — 8 oz. carton frozen reduced-fat whipped topping, thawed

Lemon Layer:
1-1/4 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups water
3/4 cup lemon juice
2 tablespoons butter
1 tablespoon grated lemon peel
4 drops yellow food coloring

1 tablespoon grated lemon peel
1 — 8 oz. carton frozen reduced-fat whipped topping, thawed


~Preheat oven at 350°.

~In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake for 14-16 minutes (or until lightly browned). Cool on a wire rack.

~In a large bowl, beat cream cheeses and confectioners’ sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.

~Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt, and water until smooth. Bring to a boil; cook and stir for 2 minutes (or until thickened). Remove from the heat; stir in the lemon juice, butter, lemon peel, and food coloring. Transfer to a bowl; refrigerate for 1 hour.

~Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour.

~Fold lemon peel into whipped topping; spread over lemon layer.

~Remove from the freezer 15 minutes before serving.

~Makes 20 servings.

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