Lemon Cream Hazelnut Squares

Enjoy this layered delight. Hazelnut and lemon add a zing to this delicious dessert!

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Servings 15

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ingredients 16
Prep Time 40 min
Total Time 6 hr 10 min

Ingredients

Crust

1 1/2: cups all purpose or unbleached flour

1/3: cup powdered sugar

3/4: cup margarine or butter, softened

1/2: cup chopped hazelnuts (filberts)

Filling

1 1/2: cups sugar

1/3: cup cornstarch

1 1/2: cups water

2: tablespoons grated lemon peel

1/2: cup lemon juice

1: (8-oz.) pkg. cream cheese, softened

5: drops yellow food color, if desired

Topping

1 1/2: cups whipping cream

3: tablespoons powdered sugar

: Grated lemon peel or lemon twists

15: whole hazelnuts (filberts), halved, if desired

: Fresh mint leaves, if desired

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Directions

1 Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup powdered sugar and margarine; mix well. With lightly floured fingers, press dough evenly in sprayed pan. Sprinkle with hazelnuts; press lightly into dough.
2 Bake at 350°F. for 16 to 20 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
3 Meanwhile, in medium saucepan, combine sugar and cornstarch. Gradually stir in water; blend until smooth. Cook over medium heat for 10 to 12 minutes or until mixture boils and thickens, stirring constantly. Remove from heat. Stir in lemon peel and lemon juice.
4 In medium bowl, beat cream cheese until smooth. Slowly stir in hot filling mixture and food color until well blended. Cool 30 minutes.
5 Spoon filling over cooled crust; spread evenly. Cover; refrigerate 1 hour or until chilled.
6 In medium bowl, beat whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spoon onto lemon filling; spread evenly. Cover; refrigerate at least 4 hours or until serving time. Garnish each serving with hazelnut halves and mint leaves.

EXPERT TIPS

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Expert Tips

For the best lemon flavor, use fresh lemon juice and fresh peel.

An 8-ounce container frozen whipped topping, thawed, can be sued in place of the whipped-cream topping.

When grating lemon, keep rotating the lemon to grate only the flavorful, bright-yellow zest and not the bitter white pith.

Use the back of a spoon to make pretty swirls in the whipped-cream topping. Garnish each serving with a small fresh mint leaf and a whole toasted hazelnut.