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Makeover Frosty Lemon Squares Recipe

Makeover Frosty Lemon Squares Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Makeover Frosty Lemon Squares

Sort By :
MY REVIEW
slyackle User ID: 427923 137029
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 User ID: 5948052 135378
Reviewed Aug. 29, 2012

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

MY REVIEW
jfurnas User ID: 6417766 135376
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 User ID: 1058973 196241
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 User ID: 1058973 186567
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 User ID: 2607533 212848
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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Wine Pairings

Sweet White Wine

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