Creamy Lemon Squares
by: Debra Overby

• 20 reduced fat Nilla wafers, finely crushed

• 1/2 cup flour

• 1/4 cup firmly packed brown sugar

• 1/4 cup (1/2 stick) cold butter

• 1 (8 oz.) package cream cheese, softened

• 1 cup granulated sugar

• 2 eggs

• 2 Tbsp flour

• 3 Tbsp grated lemon peel

• 1/4 cup fresh lemon juice

• 1/4 tsp baking powder

• 2 tsp powdered sugar

Preheat the oven to 350 degrees.

Line an 8-inch square baking pan with foil, with ends of foil extending over the sides of the pan. Set aside.

Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl.

Cut in butter with a pastry blender, or two knives until mixture resembles coarse crumbs.

Press firmly onto the bottom of the prepared pan. Bake for 15 minutes.

Meanwhile, beat cream cheese and granulated sugar with an electric mixer on medium speed until well blended.

Add eggs and 2 tablespoons flour, mix well.

Blend in 1 tablespoon of the lemon peel, lemon juice, and baking powder. Pour over the crust.

Bake for 25 to 28 minutes or until the center is set.

Cool completely. Cover and refrigerate at least 2 hours or overnight.

Sprinkle with powdered sugar and garnish with remaining grated lemon peel, if desired just before cutting into squares to serve. Store leftover squares in the refrigerator.

Makes 16 servings, 1 square each.