Creamy Lemon {or Lime!} Bars
Adapted from Kraft
Adapted from Kraft
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temp (just place eggs in a bowl of warm water for about 10 mins)
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs, at room temp (just place eggs in a bowl of warm water for about 10 mins)
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
In a bowl, combine Nilla Wafer crumbs, 1/2 cup
flour and the brown sugar. Chop butter into small pieces and then cut
into crumb mixture with a pastry blender.If you don’t have a pastry
blender, just use 2 knives, or even your fingers to break up the butter
until mixture resembles coarse crumbs.
Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.
While crust is cooking, beat cream
cheese and granulated sugar with electric mixer on medium speed until
well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well.
Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.
Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These
bars improve with time. Sprinkle with powdered sugar and remaining 2
Tbsp. grated lemon peel just before cutting into squares to serve. Store
leftover squares in refrigerator. (As if you’ll have leftovers!)
