Creamy Lemon Squares

By LyndaD

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

Ingredients

• 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 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
• 1/4 cup fresh lemon juice
• 1/4 tsp. CALUMET Baking Powder
• 2 tsp. powdered sugar

Preparation

Step 1

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 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 just 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.K:52898v0:104