creamy lemon squares

Ingredients

• Servings: 16
• 20 reduced fat nilla wafers, finely crushed
• 1/2 cup flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup cold margarine
• 1 (8 ounce) package philadelphia neufchatel cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons flour
• 3 tablespoons grated lemon peel, divided
• 1/4 cup fresh lemon juice
• 1/4 teaspoon calumet baking powder
• 2 teaspoons powdered sugar

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 50 mins


• preheat oven to 350 degrees f. line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly bottom of prepared pan. bake 15 min.
• meanwhile, beat neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. add eggs and 2 tbsp. flour; mix well. blend in 1 tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
• bake 25 to 28 min. or until center is set. cool completely. cover and refrigerate at least 2 hours or overnight. sprinkle with powdered sugar and remaining 2 tbsp. lemon peel just before serving.