- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 (8 oz) container whipped topping (like Cool Whip)
Equipment Needed
- 9×9 inch baking dish
- Mixing bowls
- Electric mixer (or hand whisk)
- Spatula
- Measuring cups and spoons
- Zester or grater
Step-by-Step Instructions
When I start making these bars, the first thing I do is prep my baking dish. I grease a 9×9 inch pan lightly, making sure nothing will stick later. Trust me, you want to have this step covered before diving into the mixing! After that, I grab a bowl and combine the graham cracker crumbs, melted butter, and sugar. The smell of the buttery crumbs is pure bliss, and when I mix it all together, it creates this crumbly mixture that’s just begging to be pressed into the pan.
Next, I firmly press the crumb mixture into the bottom of the prepared pan with a measuring cup, making sure it’s even and compact. I’ve tried this step both ways, and I’ve found that a measuring cup does a fantastic job of really compressing those crumbs. Once it’s nice and flat, I pop it into the fridge while I whip up the lemon filling. The coolness of the crumb crust works wonders later on; it helps set everything up beautifully.
For the lemony filling, I grab my mixing bowl again and start by beating the softened cream cheese. It should be smooth and creamy—if it’s too cold, it just won’t mix well, which I learned the hard way during my first attempt. Once there are no lumps, I slowly mix in the powdered sugar, and as soon as it’s all incorporated, the fresh lemon juice and zest go in next. The citrus scent is absolutely refreshing; I can hardly wait to taste the mixture! I fold in the whipped topping gently, and oh my goodness, does it look dreamy.(See the next page below to continue…)