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Lemon Cream Hazelnut Squares

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Lemon Cream Hazelnut Squares
  • Prep 40 min
  • Total 6 hr 10 min
  • Ingredients 16
  • Servings 15
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Enjoy this layered delight. Hazelnut and lemon add a zing to this delicious dessert!
Updated Sep 13, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    For the best lemon flavor, use fresh lemon juice and fresh peel.
  • tip 2
    An 8-ounce container frozen whipped topping, thawed, can be sued in place of the whipped-cream topping.
  • tip 3
    When grating lemon, keep rotating the lemon to grate only the flavorful, bright-yellow zest and not the bitter white pith.
  • tip 4
    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.

Nutrition Information

410 Calories, 26g Total Fat, 4g Protein, 39g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
11g
55%
Cholesterol
50mg
17%
Sodium
160mg
7%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
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.
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