Frosty Lemon Squares

We've seen some signs of spring here and it is welcome! A sunshiny day does so much good for my disposition, and the warmer temps don't hurt either. This light, creamy, lemony dessert is a wonderful way to celebrate spring, and would be a delightful end to any Easter dinner. I used macadamia nuts in the crust and it was fabulous - I loved the combination of the salty nuts with the tart lemon and the sweet cream cheese filling.

This also keeps a long time in the freezer which makes it great to have on hand for last minute company, or just when you need a little lemon in your life.

Find more great recipes at Full Plate, Foodie Friday, Friday Frenzy, Inspiration Monday, Mix it Up.

Frosty Lemon Squares

Crust:
2 Tbsp. powdered sugar
1/2 cup flour
1/2 cup cornstarch
1/2 cup ground pecans or macadamia nuts

Cream Cheese Layer:
2 packages (8 ounces) reduced-fat cream cheese
3/4 cup powdered sugar
1 carton (8 ounces) frozen whipped topping, thawed

Lemon Layer:
1-1/4 cups sugar
6 Tbsp. cornstarch
1/4 teaspoon salt
1 1/4 cups water
3/4 cup lemon juice
2 Tbsp. butter
1 Tbsp. grated lemon peel
3 to 4 drops yellow food coloring, optional

Topping:
1 Tbsp. grated lemon peel
1 carton (8 ounces) frozen whipped topping, thawed

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in nuts. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and powdered sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.

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 peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.

Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving. Makes 20 servings.

Recipe Source: Adapted from Taste of Home