Creamy Lemon Squares…

…a recipe from Kraft Foods. Usually I don't care too much for Kraft recipes, but this picture looked so good I wanted to try it. It turned out great, and everyone liked them! Especially if you don't like how intense regular Lemon Squares are (some people do, some people don't). . .this is a more mellow, cream cheese lemon flavor. And I like the crust too. It calls for low-fat items, but I'm sure you can make it will full-fat too. Yum.

CREAMY LEMON SQUARES
20 reduced-fat vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) reduced fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, 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; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium 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, 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. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

P.S. I doubled the recipe and baked it in a 9x13 Pyrex pan, so the crust and filling were a bit thicker; thus, more baking time required, but it turned out great. Small squares are fine, because they are rich!