Creamy Lemon Squares

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video by: kraft

Lemon, show us your sunny pop of color and your intense burst of flavor. Where would we, and these better-for-you creamy squares, be without you?

time

prep:

25 min

total:

3 hr 23 min

servings

total:

16 servings

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What You Need

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

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

cup granulated sugar

eggs

Tbsp. flour

Tbsp. lemon zest, divided

1/4

cup fresh lemon juice

1/4

tsp. CALUMET Baking Powder

tsp. powdered sugar

Make It

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 well 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 before serving.

Kraft Kitchens Tips

Substitute

Substitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest.

Note from the Kraft Kitchens

For a softer crust, reduce the crust baking time from 15 min. to 5 min.

Note

You should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.

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a cook

posted:4/4/2007

My family agrees these are the best lemon squares ever!! Yummy!

a cook

posted:4/4/2007

I made these per my husbands request. I did not find the crust hard, but the actual bar was rich and creamy. It was a good dessert to make for company and really presented well. It was just a bit to rich for my taste buds, but the family loved them.

didonaldson

posted:4/3/2007

Per magazine recipe, it says to cook the crumbs 15 mins., then add the filling, I did. The crumb bottom was very, very hard, I would suggest you bake the crumbs with the filling to see if that helps, seriously the filling was delicious, bottom was not eatable , had made to serve to chuch friends, didn't..I will try again though.

alandclare

posted:4/3/2007

I doubled the recipe and baked it in a 13x9 pan for coworkers - they loved it!

jmanley03

posted:4/3/2007

These are very good - cool, creamy, light, fluffy, tart, moist. However, they're not as tall as in the picture, (although I may have been using a 9x9 pan). It takes a while to crush the cookies for the crust.

a cook

posted:4/2/2007

easy to prepare and very tasty loved the tangy lemony taste the crust was a bit hard

Darla9497

posted:4/2/2007

My bars did not turn out as tall? They where very good though and I would make them again!

a cook

posted:4/2/2007

The crust was a little to thick and hard. However the filling had a nice lemon flavor

a cook

posted:4/2/2007

Loved this recipe, although I would add a bit more lemon juice next time for a more "lemony" flavor. I also topped each square with a single raspberry, after sprinkling with powdered sugar. Delish!!

a cook

posted:4/1/2007

The crust was much harder than I expected. The filling was good. I will make it again, not baking the crust as long.