Growing up, my grandma’s lemon squares were the highlight of every family gathering. The combination of a buttery graham cracker crust and the tangy, creamy lemon filling was pure bliss. When I stumbled upon this recipe, it instantly transported me back to those cherished moments, surrounded by loved ones and the comforting flavors of my childhood.
Ingredients:
🍋 1 1/2 cups graham cracker crumbs
🍯 1/4 cup granulated sugar
🧈 1/2 cup unsalted butter, melted
🧀 2 packages (8 oz each) cream cheese, softened
🍋 3/4 cup granulated sugar
🥚 2 large eggs
🍋 2 tablespoons fresh lemon juice
🍋 1 tablespoon lemon zest
🌶️ 1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter, then press the mixture into the prepared pan.
3. Bake the crust for 8-10 minutes, then set it aside to cool.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, then stir in the lemon juice, zest, and vanilla.
5. Pour the filling over the cooled crust and bake for 25-30 minutes, until the edges are set and the center is slightly jiggly.
6. Allow the cheesecake to cool completely, then refrigerate it for at least 2 hours or overnight.
7. Cut the chilled cheesecake into squares and enjoy the perfect balance of sweet and tangy!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutrition: 220 kcal per square | Serves 16 squares
Pro Tip: For an extra burst of lemon flavor, try adding a bit of lemon zest to the graham cracker crust or sprinkling it on top of the cooled cheesecake squares. 🍋
