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.

Original recipe makes 16 servings, one square each

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

PREP

25 mins
COOK

25 mins
READY IN

2 hrs 50 mins

Directions

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.