Creamy Lemon Squares

• 20 Reduced Fat NILLA Wafers, finely crushed
• 1/2 cup flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup cold margarine
• 1 (8 ounce) package PHILADELPHIA Neufchatel Cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons flour
• 3 tablespoons grated lemon peel, divided
• 1/4 cup fresh lemon juice
• 1/4 teaspoon CALUMET Baking Powder
• 2 teaspoons powdered sugar

1. Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
2. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
3. Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

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

Taken from www.allrecipes.com/recipe/181211/creamy-lemon-squares/ (may not work)