Creamy Lemon Squares

• 1 cup Honey Maid 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 Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. Magic Baking Powder
• 2 tsp. icing sugar

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

honey, flour, brown sugar, cold non, cream cheese, sugar, eggs, lemon zest, lemon juice, baking powder, icing sugar

Taken from www.kraftrecipes.com/recipes/creamy-lemon-squares-105595.aspx (may not work)