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I had never eaten Lemon Squares of any kind before making these. (Lemon dessert is not really my thing, I like CHOCOLATE.) But several in my family like lemon desserts, so when I found this on the Watkins website I thought we’d give it a try. The response from the family and friends who practically licked the pan clean was definite – these are YUMMY!
1/2 cup butter
1 cup flour (I use organic whole grain)
1/2 cup chopped pecans (we’ve used walnuts with great success)
1 tsp Watkins Butter Extract
Combine these ingredients and pack into an 11″ x 7″ baking pan (we used a square 8 x 8 pan). Bake at 375°F/190°C for 15 minutes. Cool completely.
1 cup powdered sugar (confectioner’s sugar)
8 oz fat-free or light cream cheese (at room temperature)
Half of a 1-quart container of whipped topping (or maybe make your own whipped cream!)
Cream together the powdered sugar, Double strength Vanilla, and cream cheese. Add whipped topping and fold in.
1 lemon pie filling, made according to package directions
1 tbsp Lemon juice (I also add 2 drops of Lemon Vitality essential oil)
Prepare lemon pie filling. Add lemon juice. Let it cool.
Putting it all together:
Spread a thin layer of the cream mixture over the baked bottom layer.
Spread the layer of lemon filling.
Spread the rest of the cream mixture on top of the lemon filling. Chill. (Note: Chilling after applying the lemon filling may make it easier to spread the top layer.)
Cut in large squares.
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Looking for a food processor that also is great for making dough? Check out this guide on mykingcook.com