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Creamy Lemon Squares Popular Recipes

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Creamy Lemon Squares

"A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars."

Ingredients :

  • 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

Instructions :

Prep : 25M Cook : 16M Ready in : 2H50M
  • 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 onto 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.

Notes :

  • For a softer crust, bake crust initially at 350 degrees F for 5 min.
  • You will get about 1 Tbsp. grated peel and 2 Tbsp. juice from 1 lemon.

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