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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tree20707

posted:4/1/2007

These were GREAT!! My family LOVED them. The lower fat cream cheese helped us feel a little better about eating them. I'm definitely putting them in my recipe box.

melojoeb

posted:4/1/2007

Yummy!!! I gave some to the neighbor and they all raved about them. They taste like a lemon cheesecake. Next time I will spray the foil with Pam because my crust stuck to the foil. My mom tried it without the foil and they stuck to the pan. I also didn't put the lemon peel on top, just powdered sugar before serving and they were still devine!

jenforsyth72

posted:3/31/2007

This was very easy to put together and came out great - light and not too sweet!

Molly Ellen

posted:3/30/2007

Spring has a taste & this is it! I made this for some friends for our dessert night last week & it was ALL gone before I left! I even doubled the recipe & it was still eaten up! I used fresh squeezed lemon juice for it & that really made a difference. ENJOY!

wylisha

posted:3/30/2007

I made this and took it to work. Everyone thought it was great! Now I'll make it for Easter. I also had to let the lemon squares bake longer than the recipe called for in order to make the center completely done. I would recommend adding an additional 5-20 minutes, depending on your oven.

Andrea41969

posted:3/28/2007

YUM-O! Very lemony and creamy. Definitely a hit.

chrystal35

posted:3/28/2007

It was a big hit with the entire family (even the picky ones wanted more )

kpny2k

posted:3/28/2007

I normally don't like lemon bars, but these were soooo good! They had just the right amount of everything. They were a hit at my dinner party!

a cook

posted:3/27/2007

I love lemon and this lived up to my expectations of a fabulous lemon dessert..I can't wait to take it to my next dinner group this month. Maybe a little whipped cream on top and then the lemon peel for presentation.

syslye

posted:3/27/2007

My family loved this! They said these are the best, creamiest lemon squares ever. I plan to make a double batch for Easter.