BEST EVER CREAMY LEMON SQUARE

These lemon squares are a creamy twist of the classic recipe that you have to taste to believe.

MAKES: 16 servings, 1 square (53 g) each

INGREDIENTS:

• 1 cup graham crumbs
   
• 1/2 cup plus 2 Tbsp. flour, divided
   
• 1/4 cup packed brown sugar
   
• 1/4 cup cold non-hydrogenated margarine
   
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
   
• 1 cup granulated sugar
   
• 2 eggs
   
• 3 Tbsp. lemon zest, divided
   
• 1/4 cup fresh lemon juice
   
• 1/4 tsp. Baking Powder
   
• 2 tsp. icing sugar
   

METHOD

• Heat oven to 350ºF.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Mix graham crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
• Meanwhile, beat cream cheese spread and granulated sugar with mixer until blended. Add eggs and remaining flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder.
• Pour batter over crust. Bake 25 to 28 min. or until centre is set. Cool completely. Refrigerate 2 hours.
• Use foil handles to remove dessert from pan. Sprinkle with icing sugar and remaining zest before cutting into squares.

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