Creamy Lemon Squares

Ingredients

FOR THE CRUST

• 20 reduced-fat vanilla wafers, finely crushed
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter or margarine, cold

FOR THE FILLING

• 1 (8 ounce) package neufchatel cheese, softened

• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons all-purpose flour
• 3 tablespoons lemon zest, minced
• 1/4 cup lemon juice
• 1/4 teaspoon baking powder
• 2 teaspoons powdered sugar (optional)

Directions

1. 1

   Preheat oven to 350 degrees F, & line 8" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].

2. 2

   FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.

3. 3

   Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.

4. 4

   Press firmly onto bottom of prepared pan.

5. 5

   Bake 15 minutes.

6. 6

   FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.

7. 7

   Add eggs & 2 tablespoons flour, mixing well.

8. 8

   Blend in 1 tablespoon lemon zest, lemon juice & baking powder.

9. 9

   Pour over crust.

10. 10

    Bake 25-28 minutes or until center is set.

11. 11

    Cool completely, then cover & refrigerate at least 2 hours or overnight.

12. 12

    If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.

13. 13

    Cut into squares to serve.

14. 14

    Store leftovers in refrigerator.