Lemon Cream Hazelnut Squares

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

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  • prep time 40 min
  • total time 6 hr 10 min
  • ingredients 16
  • servings 15
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
11g,
11%
),
Cholesterol
50mg
50%;
Sodium
160mg
160%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
26g
26%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.