Creamy Lemon Squares Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 32

Ingredients:
40 vanilla wafers, finely crushed
1 cup flour
1/2 cup firmly packed brown sugar
1/2 cup cold margarine
2 packages (8 ounce size) Neufchatel cheese, softened
2 cups granulated sugar
4 eggs
1/4 cup flour
1/4 cup grated lemon peel, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons grated lemon peel, divided
1/2 cup fresh lemon juice
1/2 teaspoon baking powder
1 tablespoon powdered sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon powdered sugar

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Directions:

Preheat oven to 350 degrees F. Line 8-inch square baking pans 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 pans. Bake 15 minutes.

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 minutes 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.

This recipe from CDKitchen for Creamy Lemon Squares serves/makes 32

Recipe ID: 72752

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