Tangy Lemon Squares


  • 2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1-1/2 cups flour
  • 1 cup firmly packed light brown sugar
  • 1 cup (2 sticks) cold margarine, cut up
  • 2 pkg. (8 oz. each) fat-free cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup lemon juice
  • 2 Tbsp. grated lemon peel


  1. Preheat oven to 350°F. Mix cereal, flour and brown sugar in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Remove 2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture onto bottom of 13×9-inch baking pan sprayed with cooking spray. Bake 10 min.
  2. Beat cream cheese, granulated sugar, eggs, lemon juice and peel with electric mixer on medium speed until well blended. Pour over crust; sprinkle with the reserved crumb mixture.
  3. Bake an additional 20 min. or until center is set. Cool completely. Cut into 24 squares. Store in refrigerator.

Proudly made with

Post® Shredded Wheat