Creamy Lemon Squares

By michaelmeiner

Ingredients

• 20 reduced fat Nilla wafers -- finely crushed
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup cold margarine
• 1 8 ounce package Neufchatel cheese -- softened
• 1 cup sugar
• 2 eggs
• 2 Tablespoons flour
• 3 Tablespoons lemon zest -- divided
• 1/4 cup fresh lemon juice
• 1/4 teaspoon baking powder
• 2 teaspoons powdered sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line 8 inch square pan with foil, allowing the foil to hang over the sides.

Mix wafer crumbs, flour and brown sugar in a bowl. Cut in margarine until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 minutes.

Beat Neufchatel cheese and granulated sugar with mixer until blended. Add eggs and 2T. flour. Mix well. Blend in 1T. lemon zest, lemon juice and baking powder. Pour over crust.

Bake 25 to 28 minutes or until center is set. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar and remaining lemon zest.

For a softer crust, bake crust initially at 350 for 5 minutes.