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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars. Ingredients:
20 reduced fat nilla wafers, finely crushed |
1/2 cup flour |
1/4 cup firmly packed brown sugar |
1/4 cup cold margarine |
1 (8 ounce) package philadelphia neufchatel cheese, softened |
1 cup granulated sugar |
2 eggs |
2 tablespoons flour |
3 tablespoons grated lemon peel, divided |
1/4 cup fresh lemon juice |
1/4 teaspoon calumet baking powder |
2 teaspoons powdered sugar |
Directions:
1. Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in 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.
2. 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, the lemon juice and baking powder; pour over crust.
3. 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. lemon peel just before serving.
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