Tangy Lemon Squares

• 2 cups bite-size shredded wheat cereal, finely crushed
• 1-1/2 cups flour
• 1 cup firmly packed light brown sugar
• 1 cup (2 sticks) cold margarine, cut up
• 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup lemon juice
• 2 Tbsp. grated lemon zest

1. Preheat oven to 350F.
2. Mix cereal, flour and brown sugar in large bowl.
3. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs.
4. Remove 2 cups of the crumb mixture; set aside for later use.
5. Press remaining crumb mixture onto bottom of 13x9-inch baking pan sprayed with cooking spray.
6. Bake 10 min.
7. Beat cream cheese, granulated sugar, eggs, lemon juice and peel with electric mixer on medium speed until well blended.
8. Pour over crust; sprinkle with the reserved crumb mixture.
9. Bake an additional 20 min.
10. or until center is set.
11. Cool completely.
12. Cut into 24 squares.
13. Store in refrigerator.

bitesize, flour, brown sugar, cold margarine, philadelphia fat free, granulated sugar, eggs, lemon juice, lemon zest

Taken from www.kraftrecipes.com/recipes/tangy-lemon-squares-53098.aspx (may not work)