Lemon Cheese Squares
"This has always been a favorite at pot lucks, but it needs to be very cold to cut properly. I found this on the internet, and the author was listed as Grace McKeown at University California, Davis."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Yields:
-
36 squares
ingredients
- 1 (18 1/2 ounce) box white cake mix
- 3 large eggs
- 1⁄2 cup butter, melted
- 1⁄2 cup chopped pecans
- 2 cups powdered sugar
- 1 (8 ounce) package cream cheese, at room temperature
- 1⁄4 cup sour cream
- 1 tablespoon grated lemon, rind of
- 1 teaspoon vanilla extract or 1 teaspoon Bourbon
directions
- Preheat oven to 350 degrees (f).
- Combine cake mix, 1 of the eggs,butter and pecans in a bowl and blend well.
- Press mixture into the bottom of an ungreased 13 by 9 by 2 inch glass baking dish.
- Beat sugar, cream cheese, and sour cream in a large bowl until blended.
- Mix in remaining 2 eggs, lemon peel, and vanilla (or bourbon), and spread evenly over the crust.
- Bake until cheese topping sets, about 30 minutes.
- Cool the pan on a rack and then refrigerate until very cold, about 3 hours.
- Cut into squares and serve cold.
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Reviews
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No offense but this is awful, and that's being kind. -
I have several recipes with the "two layer method" like this recipe. The base layer is baked before the second layer is added and returned to the oven. Hope this helps.
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Dont know why the other reviwers gave you such low reviews---They must have done something wrong in thier prepartions. I tried it and found it quite good and believe me im not that easy to please---Just ask my wife. Thanks for sharing.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
