Creamy Lemon Squares
- 20 vanilla wafers, finely crushed
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold margarine
- 1 pkg. (8 oz.) Neufchatel Cheese, softened (I used regular cream cheese)
- 1 cup granulated sugar
- 2 eggs
- 2 T flour
- 1 T lemon zest
- 1/4 cup fresh lemon juice
- 1/4 t baking powder
Directions: Heat oven to 350 degrees. Lie 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/2 cup flour, and brown sugar in a bowl. Cut in margarine with pastry lender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan.
Beat Neufchatel cheese and sugar with a mixer until blended. Add eggs and 2 T flour; mix well. Blend in 1 T lemon zest, lemon juice and baking powder; pour over crust.
Bake 25-28 minutes or until the center is set. Cool. Refrigerate 2 hours. Serve with strawberries and sprinkle with powdered sugar. Use foil handles to life dessert from pan before cutting.
**For a softer crust, bake crust initially at 350 for 5 minutes.