Lemon Cream Squares

• 20 vanilla wafers
• 12 cup flour
• 14 cup brown sugar, packed
• 14 cup cold margarine
• 8 ounces cream cheese
• 1 cup sugar
• 2 eggs (or 1/2 C egg substitute)
• 2 tablespoons flour
• 3 tablespoons lemon zest (devided)
• 14 cup lemon juice concentrate
• 14 teaspoon baking powder
• 2 teaspoons powdered sugar

1. Preheat oven to 350F.
2. Line an 8" square baking pan with foil taking care to cover the lip of the pan.
3. Crush the wafers and mix with flour and brown sugar.
4. Cut in the margarine with a fork or pastry blender until you have coarse crumbs.
5. Press into the bottom of your foil lined pan.
6. Bake 15 minutes and cool.
7. Combine cream cheese and sugar until well blended.
8. Add eggs and flour and mix well.
9. Add 1 T of the lemon zest, lemon juice and baking powder and blend.
10. Pour mixture into cooled crust.
11. Bake for 25 - 28 minutes until center is set.
12. Cool, then refridgerate for 2 hours.
13. Beforre serving, sprinkle with powdered sugar and remaining lemon zest.
14. You will be able to lift the squares out of the baking dish by gently lifi=ting out the foil before you cut into squares.

vanilla wafers, flour, brown sugar, cold margarine, cream cheese, sugar, eggs, flour, lemon zest, lemon juice concentrate, baking powder, powdered sugar

Taken from www.food.com/recipe/lemon-cream-squares-430512 (may not work)