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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z2560

posted:4/9/2007

I made this for Easter Brunch and the family love them. Very light and refreshing.

curatorcarrie

posted:4/9/2007

I made this recipe to take to work for my birthday. Everyone thought they were good. They were easy to make but time consuming with the cooling and chilling. Tart and tangy. Great for the summer.

oldcars3

posted:4/9/2007

My granddaughter made this and brought it for Easter. It was a big hit. everyone loved it.

vtjen03

posted:4/9/2007

I made this to bring to my family's Easter lunch and it turned out wonderful. I was surprised how much lemon flavor came from just the juice. Also, I didn't have margarine on hand and used butter instead and the crust came out wonderful. A tip: If you have a food processor, use it to make the vanilla wafers into crumbs and also to mix in the butter to a perfect consistancy. This recipe is keeper for a light summery dessert.

kuni3

posted:4/9/2007

this was not very good - served a group of women and no one liked it

lisarui

posted:4/9/2007

I have made this recipe and it came out so good!!! That everyone was asking for more!!

a cook

posted:4/9/2007

This was an extremely simple recipe, and my family gave me rave reviews. I prepared it as part of my Easter bruch buffet, and there were no left-overs to refrigerate.

Carol8135

posted:4/9/2007

I made this for Easter dinner and had to send in my review. I've never rated a recipe before, but these were incredible! Very easy and such a light compliment to a meal. The fresh squeezed lemon juice makes all the difference! I used the juice of two lemons. The crust wasn't hard, but I made these on Friday night and refrigerated until Sunday, so that might have made the crust softer.

hjwilliams28

posted:4/8/2007

I made this dessert to go along with Easter dinner. It received good commments from the family and everyone said it was tasty. But I was not impressed with how it looked. It looks completely different than the picture and looked more like a cheesecake. The crust was not at all what I thought it would be. The brown sugar, butter, and flour did not mix well and it looked lumpy under the lemon filling. The taste was good but not good enough to make again.

fuzy_white_strawberries

posted:4/8/2007

Something about this was really bad.