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Frosty Lemon Squares

 Frosty Lemon Squares
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.
12-15 ServingsPrep: 30 min. Bake: 25 min. + freezing

Ingredients

  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup ground pecans
  • 2 tablespoons confectioners' sugar
  • 1/2 cup cold butter
  • CREAM CHEESE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • LEMON LAYER:
  • 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
  • TOPPING:
  • 1 tablespoon grated lemon peel
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a small bowl, combine the cornstarch, flour, pecans and
  • confectioners' sugar; cut in butter until crumbly. Press into an

2 of 2

Frosty Lemon Squares (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 373 calories, 20 g fat (13 g saturated fat), 37 mg cholesterol, 162 mg sodium, 46 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.