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Makeover Frosty Lemon Squares

5 reviews
Total Time
Prep: 30 min. Bake: 15 min. + freezing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

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

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Makeover Frosty Lemon Squares

5 reviews
Prep Time 30 min
Cook Time 15 min
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 zest
  • 3 to 4 drops yellow food coloring, optional
  • TOPPING:
  • 1 tablespoon grated lemon zest
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Text Ingredients

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 13x9-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 zest 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 zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.

Nutrition Facts

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

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