20 reduced fat Nilla Wafers, finely crushed
1/2 c flour
1/4 c packed brown sugar
1/4 c (1/2 stick) cold margarine
1-8 oz pkg cream cheese, softened
1 c sugar
2 eggs
2 tbsp flour
3 tbsp lemon zest, divided
1/4 c fresh lemon juice
1/4 tsp baking powder
2 tsp. powdered sugar
Heat oven to 350. Line 8" square pan with foil, with ends of foil extending over sides. Mix wafer crumbs, 1/4 c flour and brown sugar in a bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and granulated sugar with mixer until blended. Add eggs and 2 tbsp flour; mix well. Blend in 1 tbsp lemon zest, lemon juice, and baking powder; pour over crust.
Bake 25-28 minutes or until center is set. Cool. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. Use foil handles to lift dessert from pan before cutting.
Note: For a softer crust, bake crust initially at 350 for 5 minutes.
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