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!

More graduation pictures…

…of Melinda and Tema on their big day. Aki's first cousin Alisi also graduated with them (she's the one with the head lei on—don't you love her sign lei?)