Creamy Lemon Squares

• 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup cold margarine
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 2 Tbsp. flour
• 3 Tbsp. lemon zest, divided
• 1/4 cup fresh lemon juice
• 1/4 tsp. CALUMET Baking Powder
• 2 tsp. powdered sugar

1. HEAT oven to 350u0b0F.
2. LINE 8-inch square pan with foil. Mix wafer 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.
3. BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
4. BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

nilla wafers, flour, brown sugar, cold margarine, cheese, sugar, eggs, flour, lemon zest, lemon juice, baking powder, powdered sugar

Taken from www.epicurious.com/recipes/member/views/creamy-lemon-squares-50077527 (may not work)