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Sunday, March 11, 2012

Creamy Lemon Squares

Happy weekend, my friends!
I hope you trust me when I tell you how divine these lemon bars are.  When I made them,  I put some aside to take pictures and the others, the family  started eating.  Little did I know that my husband was eating the ones I had saved for pictures.  When I provide the number of servings in a recipe it is meant for a normal family that eats a normal serving, but definitely it does not apply to my loved ones.  These bars are like mini lemon cheesecakes, a little tart and just the right amount of sweetness.  Thank goodness there were two bars left at time of shooting.

                                                       Creamy Lemon Squares
    Courtesy of Kraft Kitchens

Ingredients:                                            Yield: 16 bars


20 Nilla Wafers, finely crushed

1/2 cup all purpose flour

1/4 cup firmly packed brown sugar

1/4 cup cold margarine

1 pkg (8 oz.) cream cheese

1 cup granulated sugar

2 eggs

2 tablespoons flour

3 tablespoons grated lemon peel

1/4 cup fresh lemon juice

1/4 teaspoon baking powder

2 teaspoons powered sugar


Directions:

Preheat oven to 350 degrees.  Line 8-inch square baking pan with foil, with ends extending over sides of pan and set aside.  Combine crushed wafers, 1/2 cup flour and the brown sugar in a medium bowl.  Cut margarine with pastry blender or two knives until it resembles coarse crumbs and press firmly onto bottom of baking pan.  ( I do this part with my hands) Bake for 15 minutes.

Beat cheese and granulated sugar with 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 and pour over crust.

Bake  25 minutes or until center is set.  Cool completely.  Cover and refrigerate for at least two hours or overnight (if you can resist).  Sprinkle with powdered sugar and garnish with remaining lemon peel.  Cut into squares.

Exquisite with a cup of tea!

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