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Lemon Cream Shortbread Squares

Creamy Lemon Shortbread Bars

Kierste Wade
Light and creamy lemon filling on top of a rich and buttery shortbread...the perfect combination!
Prep Time 10 mins
Cook Time 20 mins
Refrigerate: 30 mins
Course Dessert
Cuisine American, Dessert, Easter Holiday
Servings 12


  • 1 1/2 c. flour
  • 3/4 c. butter softened
  • 1 c. chopped pecans or walnuts
  • 1 package cream cheese
  • 1 can 14 oz. sweetened condensed milk
  • 3/4 c. thawed lemonade
  • 1-8 oz. carton Cool Whip thawed
  • Yellow food coloring optional
  • 1 pint heavy cream
  • 1/4-1/3 c. powdered sugar


  • Combine crust ingredients, and press into a buttered 9x13 baking dish. Bake at 325 degrees for 20 minutes, then let cool.
  • In a large bowl, beat the condensed milk and cream cheese together until smooth. Beat in the lemonade concentrate, and fold in the Cool Whip. If you want to, you can add a drop or two of yellow food coloring, but that's totally optional! When the crust is completely cool, spread this cream cheese mixture on top.
  • Whip the heavy cream until soft peaks form, then add the powdered sugar. This is really to taste--so start with 1/4 c. and then add a little more if you want to. The dessert already is pretty sweet, so in this case less is probably more.
  • Refrigerate until ready to serve, then sprinkle with grated lemon zest!
Keyword easy desserts, lemon recipes,