Lemonade Squares
Prep time
Cook time
Total time
Serves: 9
  • Crust:
  • 2¼ cups graham cracker crumbs (see NOTES)
  • ½ cup melted unsalted butter
  • ⅓ cup sugar
  • Filling:
  • 2 bars (8 oz each) cream cheese at room temperature
  • 5 oz evaporated milk
  • 1 pkg (4 serving size) instant lemon pudding mix
  • ¾ cup thawed and undiluted lemonade concentrate
  • 1 tsp grated lemon zest
  1. Preheat oven to 350 degrees F.
  2. Mix all crust ingredients in a small bowl; press into a 9 x 9-inch pan.
  3. Bake for 10-15 minutes or until crust begins to brown.
  4. Remove from oven and cool completely.
  5. In a small bowl, whisk pudding mix and evaporated milk for 2 minutes; let stand 2 minutes.
  6. Meanwhile, beat cream cheese until light and fluffy.
  7. Gradually beat in the lemonade concentrate; stir in the lemon zest.
  8. Gradually beat in the pudding mixture, beating well.
  9. Pour into pan with cooled crust.
  10. Cover and chill at least 4 hours--overnight is best.
  11. Makes 9 servings.
A store-bought graham crust may be substituted for the home-made crust.
Recipe by The Midnight Baker at https://bakeatmidnite.com/lemonade-squares/