Frosty Lemon Squares Recipe

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This layered dessert may take a little time to prepare. But it can be kept in the freezer for when you need dessert in a dash.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + freezing
MAKES:12-15 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + freezing
MAKES: 12-15 servings


  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup ground pecans
  • 2 tablespoons confectioners' sugar
  • 1/2 cup cold butter
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/4 cups water
  • 2 tablespoons butter
  • 3/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 3 to 4 drops yellow food coloring, optional
  • 1 tablespoon grated lemon peel
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

373 calories: 1 piece, 20g fat (13g saturated fat), 37mg cholesterol, 162mg sodium, 46g carbohydrate (30g sugars, 0g fiber), 2g protein .


  1. In a small bowl, combine the cornstarch, flour, pecans and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until edges are lightly browned. Cool completely on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
  3. 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 butter, lemon juice, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
  4. Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Cut into squares. Yield: 12-15 servings.
Originally published as Frosty Lemon Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p166

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 2, 2013

"I tried this out on my family in preparation for a ladies lunch. It got rave reviews. I agree with the other crust assessment and plan to use Pecan Sandies the next time. But the flavor was fantastic, my boys are hoping for leftovers."

Reviewed Mar. 25, 2012

"Gave this 4 *'s only because didn't like the crust not sweet enough and crumbly after freezing. Also after adding the lemon layer you need to freeze for about 3 hours instead of just an hour. Will make again with a different crust. The lemon flavor is refreshing and it does keep well in the freezer."

Reviewed Jul. 2, 2010

"This was very tasty! I made it with reduced fat cream cheese and lite whipped topping I had on hand. I took it to a family gathering, where several had second helpings. My brother=in-law told his wife to get the recipe. It is a great make ahead dessert."

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