Ingredients
- 20 Nilla Wafers, finely crushed
- 1/2 cup flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) cold real butter
- 1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
- 1 cup granulated sugar
- 2 eggs, at room temp (just place eggs in a bowl of warm water for about 10 mins)
- 2 Tbsp. flour
- 3 Tbsp. grated lemon peel, divided
- 1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
- 1/4 tsp. Baking Powder
- powdered sugar
Directions
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Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
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In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.
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Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.
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While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.
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Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.
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*Double recipe for 9×13 pan