Sweet squares of sugar and citrus. I love them … especially, when other people make them. Ha. What I mean is, when I think about baking something new, I usually lean towards recipes that include chocolate or either chocolate and sometimes chocolate. But every time I’ve ever eaten one of these yummy yellow squares, I think why haven’t I ever made these things myself instead of someone else always making them. So I did… kinda.
I found the recipe in some little Philadelphia Cream Cheese cook book I got in the mail. They're super easy. Promise.
First, preheat your oven to 350 degrees then grease and flour a 9 X 13 pan. I used a glass one. Next, you’ll need to make your nutty crust.
Just mix your butter, and only 1/3 cup powdered sugar and vanilla in a large bowl. Then, gradually stir in only 1 1/2 cups of your flour and the pecans.
****INTERRUPTION**** I figure if I'm going to confess it might as well be now. I'm not exactly the biggest pecan fan, and I didn't even have any on hand even if I were. So, what's a girl do? Replace the pecans with some chopped up walnuts and macadamia nuts, of course! Ok, I'm done. Just needed to add that tidbit or I'd be cheating and you'd be wonder why you don't see the nuts.
After incorporating the flour and nuts (of your choice) press the dough firmly onto the bottom of your pan. Bake for 15 minutes.
Now, it's time to make that citrus-y goodness. Beat the cream cheese and granulated sugar in a medium bowl on high until well-blended. Next, add the remaining 1/4 of flour and eggs and beat those until they're well blended. Stir in your lemon juice and the lemon peel, then pour over your baked crust in the pan.
Bake that for about 30 minutes, or until it has set (trust me, you'll be able to tell!). Remove it from the oven and let it cool completely. That's right. Walk away from the lemon soon-to-be squares. I mean it.
Once they're cooled, sprinkle them (generously) with powdered sugar, cut into roughly 32 squares, and vuala!
Ingredients:
1/2 C. (1 stick) butter, softened
1/3 C. powdered sugar, plus extra for on top afterwards
2 TSP vanilla
1 3/4 C. flour, divided and sifted
1/3 C. any nuts of your choice, chopped
1 package (8 ounces) cream cheese, softened
2 C. granulated sugar
3 eggs
1/2 C. lemon juice
****INTERRUPTION**** I figure if I'm going to confess it might as well be now. I'm not exactly the biggest pecan fan, and I didn't even have any on hand even if I were. So, what's a girl do? Replace the pecans with some chopped up walnuts and macadamia nuts, of course! Ok, I'm done. Just needed to add that tidbit or I'd be cheating and you'd be wonder why you don't see the nuts.
After incorporating the flour and nuts (of your choice) press the dough firmly onto the bottom of your pan. Bake for 15 minutes.
Now, it's time to make that citrus-y goodness. Beat the cream cheese and granulated sugar in a medium bowl on high until well-blended. Next, add the remaining 1/4 of flour and eggs and beat those until they're well blended. Stir in your lemon juice and the lemon peel, then pour over your baked crust in the pan.
Bake that for about 30 minutes, or until it has set (trust me, you'll be able to tell!). Remove it from the oven and let it cool completely. That's right. Walk away from the lemon soon-to-be squares. I mean it.
Once they're cooled, sprinkle them (generously) with powdered sugar, cut into roughly 32 squares, and vuala!
Ingredients:
1/2 C. (1 stick) butter, softened
1/3 C. powdered sugar, plus extra for on top afterwards
2 TSP vanilla
1 3/4 C. flour, divided and sifted
1/3 C. any nuts of your choice, chopped
1 package (8 ounces) cream cheese, softened
2 C. granulated sugar
3 eggs
1/2 C. lemon juice
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