The Best Lemon Squares – a slightly nutty crust is the base for these layered lemon bars. A layer of cream cheese blended with confectioners’ sugar and Cool Whip is sandwiched between the crust and a lemon pudding layer and then topped with the remaining Cool Whip. A “Cool” and lemony refreshing treat for those hot summer days ahead.
These lemon bars hold a very special place in my heart.
While going through my mother’s recipe box one day, I found the recipe card for these Lemon Squares from one of my mother’s very good friends, Cherie.
I think I seriously have ADD.
I’m trying to write this post and granted it’s 10:22 at night and I’m REALLY tired, but I keep getting sidetracked and opening other windows on my computer.
We’re all good now. The recipe is uploaded as are the pictures!
The Best Lemon Squares
Ingredients
- ½ cup flour
- 8 tablespoons 1 stick butter
- ¼ cup chopped walnuts
- 8 ounces cream cheese
- 1 cup confectioners’ sugar
- 1 8- ounce container Cool Whip
- 2 3.4 oz. packages instant lemon pudding
- 3 cups milk
Instructions
- Preheat the oven to 350 degrees F.
- Using a pastry cutter, cut the butter into the flour until it resembles coarse meal.
- Gently mix in nuts.
- Press into an ungreased 9 X 13-inch baking dish.
- Bake for 10 minutes, until lightly golden.
- Allow crust to cool completely before proceeding.
- In mixing bowl, beat cream cheese and confectioners’ sugar together.
- Fold in half of the Cool Whip.
- Spread cream cheese mixture over the cooled crust.
- In a medium bowl, mix the two packages of pudding with the milk. Let sit as directed and then spread over the cream cheese layer.
- Spread remaining Cool Whip over the pudding layer.
- Refrigerate two hours before serving.
I rate everything I bake on a scale of 1 – 4 with 4 being the best and these Best Lemon Squares earned, what else…
if I’m calling them the best, by George you can bet that they earned 4 rolling pins! They’re rich and you don’t need to eat a big square to enjoy them, but MAN are they GOOD!!
Mr. 365 says there one of the best things I’ve ever made and he is SO not a dessert person. He kept saying, “mmmmmm….wow…hmmmmm….s@#t!” So, I think he liked them. hee hee
Comments & Reviews
Lemony terrific, I would never be able to stop with one piece!
LOL! I kept going back for more, too Laureen!
I’m sorry but this came out absolutely horrible..there wasn’t enough crust to spread the entire bottom of the pan..and I doubled it!! Not only that but not specifying wether we should let the butter come to room temperature just made it a guessing game.. also my cream cheese layer came out lumpy because there wasn’t any specifications about letting that come to room temp either. I was really looking forward to making these but this was a total disappointment.
I the crust, if you follow the recipe, is horrible. I think adding more flour would help. There was too much butter in the pan when it was done baking.
I agree. The butter to flour ratio seems off. My kids liked the crust with all the butter though. I used a 8×8 square glass pan. But did not half the recipe and the crust was enough for the 8×8 but I could see where it wouldn’t be enough for a 13×9, at least for me. I added a little lemon juice to the pudding to give it a nice tartness and more natural lemon taste.. My daughter was helping me and she only put 1/4 tsp. and that wasn’t enough. But next time will add maybe a tablespoon.
I love lemon anything & they look so ggoooodd!
Thank you, Beverly!
Just curious, I’m very allergic to nuts, is there something else to use, or would it still be just as good without the walnuts? Thank you! I’d love to try this!
Maybe use a graham cracker crust instead
You could, Kristi.
Oatmeal would be perfect replacement for nuts.
What could I use instead of walnut for a nut allergy?
Im sure graham would be great with this. Just check the label first. My step daughter has a peanut/nut allergy
Thanks, Alyey!
I think you might be right, but yes, definitely check the label first!
Oatmeal.
Can you use skim milk? It would be helpful if people posting recipes note what type of milk can be used.
Catherine,
I don’t see why you couldn’t although I’ve never made pudding with skim milk, so I can’t say for certain.
Typically if a recipe uses milk the author will use whole milk unless otherwise specified in the recipe.
Skim milk worked just fine with this as does fat free sugar free pudding!!!!
Carol, that’s SO awesome to know! Thanks for leaving a comment.
I’d love to add that to the recipe if I have your permission!
You really don’t have to use milk at all, water is just as good and less calories and fat. Also use sugar free instant pudding and fat free instant pudding even better yet, sugar free cool whip, when you can find it.All this sounds like you’re taking out all the taste, but really you’re not. It is really good and I think you will like it . Sorry didn’t mean to mess with your recipe.
That’s great! Thanks, Juanita for the suggestions. I’m sure there are people who will be trying them.
Come to mama, I must try these. I love lemon. It makes me happy. Something so uplifting about lemon recipes.
LOL!! “Come to mama”! Kim, you make me laugh!!
Thanks for your comment!
I did something wrong with the crust. It was really thin and all fell apart. Any ideas?
what’s equivalent to a stick of butter?
Kathy,
one stick of butter equals 8 tablespoons.
I typically put both sticks and tablespoon measurements in my recipes, but went took this one off the recipe card and had forgotten to add the tablespoons. Thanks for catching that!
What can you use instead of nuts if a family member has an allergy?
I’ve made this recipe for years…so delicious! It’s the same exact recipe for the dessert, The next best thing to Robert Redford, except in that one you use chocolate and vanilla pudding. Both are Yummy!
Thanks, Leticia!
That one sounds delicious, too!
Whiat size are the 2 boxes of instant lemon pudding?
Are they 2 small boxes, or 2 large boes?
Thank you!
Patricia, those were the smaller boxes. I’ll note that in the recipe.
Thanks!
Would you have another crust without walnuts? Any suggestion would be great. Thanks.
I wander if u could use pretzels in the crust ,like in the strawberry pretzel dessert ? Also was thinking how this would be with fresh squeezed lemon (like homemade lemon pie) . Bet it would be awseome also
Patty, I think you’re onto something there with the pretzels and the fresh lemon juice (or even a lemon curd!)! Yum!
If you try them both, let me know how it goes!
Hi can anyone tell me what Cool Whip would be in Australia please
Cool-whip is like an artificial whipped cream. I think you could use real whipped cream also.
Yes, thank you, Barb. My Stabilized Whipped Cream Recipe works beautifully in place of Cool Whip as well.
https://www.365daysofbakingandmore.com/stabilized-whipped-cream/
My family has been making this for over 60 years. You do not just have to use lemon pudding. I have made them with chocolate pudding, banana pudding, etc.
It is good with homemade butterscotch pudding. You can buy Pistashio Instant Pudding mix too, also delicious and nice around St. Patrick’s Day. As Gretchen says, chocolate is also delicious.
I use pecans in the crust. Our family’s name for this yummy dessert is “Luvky if There is Any Left.”
I bet it would be good with strawberry pudding and fresh strawberries too. Sometimes I split the crust into 2 pans, each 8″ X 8″. Then I use two different flavors of pudding, and split the other ingredients between the two pans. Then my family can choose the flavor they want. One flavor is usually chocolate, the second flavor can vary but is usually lemon. So very good.
Thanks, Eldonna and you must have read my mind. I just posted some Strawberry Cheesecake Dream Bars today! You can find them here: https://www.365daysofbakingandmore.com/strawberry-cheesecake-dream-bars/
I beg you to please stop using that COOL WHIP CRAP in your recipes. Read the label and then tell me that you really want to feed all that artificial junk to your family and friends!!! It only takes a few minutes longer to make real genuine whipping cream and it’s so much healthier for everyone!
Hi, I’m from Australia. Never hear of cool whip. What is it exactly? Cheers
cool whip is like a ready made whip cream.
Can even use graham crackers like you do in the Banana Split Cake/Pie.
Is it really just 1/2 cup of flour for crust? I’ve been having problems getting the crust right…love the recipe!
Is it just 1/2 cup flour. With that much butter it isn’t to crumbly.
Just wondering if you could tell me butter quantity by weight and if you have any idea what I could use in place of cool whip, being from UK and we don’t have this product here. Recipe sounds GOOD and soo want to give it a try!
My mother too, had been using this recipe for years. Only, we call it Lemon Lush. After she passed away, it remained unused for awhile. But after I unearthed the recipe, I make every summer. And I always think of my mother when I do.
When making the lemon pudding do you not follow the directions on pudding? You just add the 3 cups milk instead of egg whites and water?
My mother also had been making this recipe for years, only in our family, we called this “Lemon Lush”. After my mother passed away, no one made this for quite awhile. Going through her cookbooks, I came across this recipe, and now I make this every year for our 4th of July picnic. I always think of my mother when I make this.
I do not like cream cheese. Is there anything that could replace cream cheese in these recipes? Thank you for the response!
Terry,
I’m thinking substituting mascarpone cheese for the cream cheese. That would probably work, but I haven’t tried it. If you do, let me know how it turns out!
Enjoyed
is an ingredient missing from crust? made it and flour and butter.. made a roux
Ed, you need to cut the butter into the flour, and then add the walnuts. It shouldn’t make a roux as you’re not heating it. The crust will be a slight bit crumbly, but that’s part of what makes there bars so delicious. 🙂
is an ingredient missing for the crust recipe? mine didnt work
Ed, no there isn’t.
I was wondering the same thing when I made them at first. There doesn’t seem to be enough “crust” for the bars, but when the product is finished. The crust is definitely adequate. It is a little crumbly, but it is very good.
I make this recipe with puddings and with a homemade raspberry filling.
Yes, the crust should be made with 1 cup of flour ( not 1/2 cup) and baked for 15 minutes, then cooled before adding the cream cheese filling. Your crust should not fall apart. Mine never does.
Thanks, Sandra!
When I used 1/2 cup of flour with 1/2 stick of butter, the texture was quite wet already. So I did not add the remaining butter as the recipe calls for 1 stick. Did I do something wrong? And could you take a closer pic of your crust the next time you make this? Perhaps I imagine the crust differently.
Yes, the recipe calls for the entire 8 tablespoons or 1 stick of butter, so you need to use that along with the walnuts for the crust. The crust is somewhat crumbly even after it’s made, but that’s part of what makes them so delicious. 😉
can I use margarine instead of butter?
Yes, Betty Lou, you can. The original recipe called for margarine, but that’s not something I use. Enjoy!
I will be making this for dessert at our family Christmas dinner, unfortunately I’m allergic to walnuts. I was wondering if I could use an already made crust? Like the ones you’d find in the freezer section at the grocery store? I thought about a graham cracker crust but I will be making several other pies with graham crusts and wanted to have something different. I hope you and yours has a very Happy Holiday Season!
This sounds so good and I would like to make it for Sunday social at church. Yet I don’t always have a couple hours extra. Do you think it could be refrigerated over night so I could make it the night before?
Hi! I would love to make these for my mother. She goes bonkers for anything lemon. The thing is, she can’t have nuts. Can I leave them out of the crust, or is there something I could substitute for them? Thanks!
Monica, I would substitute a cookie that she can have for the crust.
Do not use the flour and melt the 8 tablespoons of butter. Depending on the size of the cookies, use enough of them finely chopped in a food processor or blender to equal 2 cups. Mix the finely chopped cookie crumbs with the melted butter and press into the bottom of a 9 X 13-inch baking dish and you should be good to go!
Hope she enjoys them! I’d love to hear what you did and how they turn out!
I made this a few times, it is always a hit!
You’re funny. You being honest about getting side tracked as we all do to your husband’s description. Made me laugh!!!!
This recipe is baffling. No way is a 1/2 c flour gonna cover a whole 9×13 pan. I doubled the flour, still came out pasty with so much butter- so I kept adding till I got a crumb. I added chopped walnuts but they were so coarse they were separating from the dough so I crushed them up with the pastry cutter- I would use finely chopped nuts instead. I baked it for 10 min, still a very thin crust but 10 min did not cut it, I put it back in for another 5 or 10. I’m praying the cream cheese and lemon layer proportions are more accurate bc I haven’t constructed it yet and I’m bringing it to a picnic. Idk, I’ve never left a review on a recipe before but people should be warned.
Is this a dessert that can be made then frozen for later?
Though I haven’t frozen them, I don’t see why they couldn’t be. My recommendation would be to freeze and then thaw overnight in the refrigerator before you plan to serve them. I’d love to hear your thoughts! Enjoy!