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Frosty Lemon Squares Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Frosty Lemon Squares

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lauripobanz User ID: 33298 71459
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."

Briadona User ID: 5500759 71455
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."

jredman User ID: 216618 96777
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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Wine Pairings

Sweet White Wine

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