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
- 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.