Wednesday, August 19, 2009

Creamy Lemon Squares

20 vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter
1 pkg. (8 oz.) creme cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. baking powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. 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 cream 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 28-30 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.

I am not a huge lemon fan, but these little bars are AWESOME!!! So light and creamy~and no overkill on the lemon!! I have made these for several showers and have always been asked for the recipe!! It is one of my favorite Kraft recipe finds!! YUM!!

*** This recipe can also be made low fat by using all "low fat or reduced fat ingredients".....but I have to admit the real stuff is A LOT yummier!!

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