Ingredients:
For the crust:
1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
For the filling:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tbsp lemon zest
1/4 cup fresh lemon juice
2 large eggs
2 tbsp all-purpose flour
Instructions:
Preheat the oven to 350°F (180°C) and grease a 9-inch square baking pan.
To make the crust, mix the flour, softened butter, and sugar in a bowl until it resembles coarse crumbs. Press the mixture into the bottom of the greased baking pan, using your fingers or the back of a spoon to create an even layer.
Bake the crust for 15-20 minutes, or until it is lightly golden. Remove the crust from the oven and set it aside to cool.
To make the filling, beat the softened cream cheese and butter together in a mixing bowl until smooth.
Add the powdered sugar, lemon zest, and lemon juice to the bowl, and continue to beat until the mixture is creamy and well-combined.
Add the eggs to the mixture one at a time, beating well after each addition.
Stir in the flour, mixing until the mixture is smooth and well-combined.
Pour the filling mixture over the cooled crust, spreading it out into an even layer.
Bake the lemon squares for 20-25 minutes, or until the filling is set and lightly golden on top.
Remove the pan from the oven and let the lemon squares cool to room temperature before slicing them into squares.
Serve and enjoy your delicious and creamy lemon squares!
meal plan :
Monday:
– Breakfast: Scrambled eggs with spinach and feta cheese
– Snack: Greek yogurt with honey and berries
– Lunch: Grilled chicken salad with mixed greens, tomatoes, cucumbers, and balsamic vinaigrette
– Snack: Carrot sticks with hummus
– Dinner: Baked salmon with quinoa and roasted vegetables
Tuesday:
– Breakfast: Oatmeal with sliced bananas and almonds
– Snack: Apple slices with almond butter
– Lunch: Turkey and avocado wrap with whole wheat tortilla
– Snack: Greek yogurt with granola
– Dinner: Stir-fried tofu with mixed vegetables and brown rice
Wednesday:
– Breakfast: Whole grain toast with avocado and poached eggs
– Snack: Cottage cheese with pineapple chunks
– Lunch: Quinoa and black bean salad with lime vinaigrette
– Snack: Mixed nuts
– Dinner: Grilled shrimp with asparagus and quinoa
Thursday:
– Breakfast: Greek yogurt with granola and mixed berries
– Snack: Celery sticks with peanut butter
– Lunch: Grilled chicken Caesar salad with whole grain croutons
– Snack: Sliced cucumber with hummus
– Dinner: Baked chicken with sweet potato and steamed broccoli
Friday:
– Breakfast: Smoothie with spinach, banana, almond milk, and protein powder
– Snack: Mixed nuts
– Lunch: Tuna salad with mixed greens and whole grain crackers
– Snack: Apple slices with almond butter
– Dinner: Grilled steak with roasted sweet potato and green beans
Saturday:
– Breakfast: Whole grain pancakes with fresh fruit and maple syrup
– Snack: Greek yogurt with honey and almonds
– Lunch: Quinoa and vegetable stir-fry
– Snack: Carrot sticks with hummus
– Dinner: Baked cod with quinoa and roasted vegetables
Sunday:
– Breakfast: Scrambled eggs with sautéed mushrooms and whole grain toast
– Snack: Cottage cheese with pineapple chunks
– Lunch: Grilled vegetable and hummus wrap with whole wheat tortilla
– Snack: Mixed nuts
– Dinner: Baked chicken with quinoa and steamed broccoli
