ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Lemon Squares

Prep time 25 mins
Yield Makes 16 servings

Ingredients

  • 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
  • 1/2 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold margarine
  • 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons flour
  • 3 tablespoons lemon zest, divided
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon CALUMET Baking Powder
  • 2 teaspoons powdered sugar

How to Make It

  1. HEAT oven to 350° F.

    LINE 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/2 cup flour and brown sugar 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.

    MEANWHILE, beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, lemon 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 lemon zest just before serving.

    Nutritional Information
    Calories: 170
    Total fat: 7 g
    Saturated fat: 3 g
    Cholesterol: 35 mg
    Sodium: 130 mg
    Carbohydrate: 25 g
    Dietary Fiber: 0 g
    Sugars: 18 g
    Protein: 3 g
    Vitamin A: 6% DV
    Vitamin C: 0% DV
    Calcium: 2% DV
    Iron: 4% DV