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Makeover Frosty Lemon Squares Recipe
Makeover Frosty Lemon Squares Recipe photo by Taste of Home
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Makeover Frosty Lemon Squares Recipe

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This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing
MAKES: 20 servings

Ingredients

  • 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 package (8 ounces) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 3/4 cup confectioners' sugar
  • 1 carton (8 ounces) 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
  • 3 to 4 drops yellow food coloring, optional
  • TOPPING:
  • 1 tablespoon grated lemon peel
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Nutritional Facts

240 calories: 1 piece, 10g fat (7g saturated fat), 18mg cholesterol, 164mg sodium, 35g carbohydrate (21g sugars, 0g fiber), 3g protein .

Directions

  1. 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 at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
  2. 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.
  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 lemon juice, butter, 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. Yield: 20 servings.
Originally published as Makeover Frosty Lemon Squares in Healthy Cooking June/July 2011, p28

Sweet White Wine

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


Reviews for Makeover Frosty Lemon Squares

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
slyackle
Reviewed Feb. 28, 2013

"OH Let me tell you! IT WAS OUT OF THIS WORLD!!! SOOOO refreshing and not a heavy dessert! It has a lot of steps but worth it. Once you make it, you can easily do one part while another is "in the works"

One thing I would also do is to have both the butter and the crm. cheese out a LONG while so that they're really mushy before you start making it. I might even consider using half of ea. ingredient as a 9X11 of it is a LOT for 2 people. I took it over to our friends last nite to share with them. I also left them 4 pcs. so now I don't have so much left."

MY REVIEW
insanemom
Reviewed Aug. 29, 2012

"This was great. My kids and I loved it. Nice and tart and refreshing!"

MY REVIEW
jfurnas
Reviewed Aug. 1, 2012

"Made just as stated. Turned out wonderful. Everyone at the dinner loved it. Will definitely make it again."

MY REVIEW
UltraRoadKing
Reviewed Jun. 1, 2011

"I loved the recipe I made it to share with my coworkers as my husband is not a fan of Lemon they all asked for the recipe. I was asked to make it again just for them."

MY REVIEW
UltraRoadKing
Reviewed Jun. 1, 2011

"I loved the recipe I made it to share with my coworkers as my husband is not a fan of Lemon they all asked for the recipe. I was asked to make it again just for them."

MY REVIEW
revjoannrom828
Reviewed May. 30, 2011

"I used 1 1/2C crushed low-fat vanilla wafers with 1/4 cup melted butter for the crust and put grated lemon rind all over the top of the dessert. I also used 1 1/2 bars fat-free cream cheese & 1/2 cup fat free sour cream because that's what I had. This was such a great dessert. I would definitely make this again. It does take a while to make, because you do have to freeze the cream-cheese layer and cool the lemon filling. But I didn't freeze the lemon layer before putting on the top layer before freezing the whole thing & it worked out fine. Next time I'm going to make the lemon filing before the crust & cool, because I'm sure you can put the whole thing together and freeze it all at one time."

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