Creamy Lemon Squares

Kraft

Creamy Lemon Squares

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 20

    Reduced Fat NILLA Wafers, finely crushed (about ¾ cup)

  • ½

    cup flour

  • ¼

    cup packed brown sugar

  • ¼

    cup cold margarine

  • 1

    pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

  • 1

    cup granulated sugar

  • 2

    eggs

  • 2

    Tbsp. flour

  • 3

    Tbsp. lemon zest, divided

  • ¼

    cup fresh lemon juice

  • ¼

    tsp. CALUMET Baking Powder

  • 2

    tsp. powdered sugar

Directions

make it HEAT oven to 350ºF. LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min. BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust. BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving. kraft kitchens tipsSUBSTITUTESubstitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest. NOTE FROM THE KRAFT KITCHENSFor a softer crust, reduce the crust baking time from 15 min. to 5 min. NOTEYou should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.


Nutrition

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