- 20 nilla wafers
- 1/2 cup flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup cold butter
- 1 8 oz package cream cheese, softened
- 1 cup sugar
- 2 eggs
- 2 tbsp flour
- 3 tbsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1/4 tsp baking powder
- 2 tsp powdered sugar
Preheat oven to 350*. Line 8 inch pan with foil, with ends of foil extending over sides; set aside.
Combine wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut butter with 2 knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.
Meanwhile, beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs and 2 tbsp flour; mix well. Blend in 1 tbsp of lemon peel, lemon juice and baking powder; poor over crust. Bake 25-28 minutes or until center is set. Cool completely. Cover and refrigerate 2 hours or overnight.
Sprinkle with powdered sugar and garnish with remaining lemon peel, just before cutting into squares. Store leftovers in refrigerator.