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Dessert

Creamy Lemon Squares

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video by: kraft
recipe by: kraft

What You Need

1 cup Honey Maid Graham Crumbs
1/2 cup flour
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
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Magic Baking Powder
2 tsp. icing sugar

Make It

HEAT oven to 350ºF.

LINE 8-inch square pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat cream cheese spread and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until centre is set. Cool completely. Refrigerate 2 hours. Sprinkle with icing sugar and remaining zest just before cutting into squares to serve.

kraft kitchens tips

How to Easily Sprinkle with Icing Sugar
Measure icing sugar into fine-meshed wire strainer, then shake over dessert.
Note from the Kraft Kitchens
For a softer crust, reduce crust baking time to 5 min.
Make Ahead
Dessert can be refrigerated up to 24 hours before serving.
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