Creamy Lemon Squares - cooking recipe

Ingredients

FOR THE CRUST
20 reduced-fat vanilla wafers, finely crushed
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter or 1/4 cup margarine, cold
FOR THE FILLING
1 (8 ounce) package neufchatel cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, minced
1/4 cup lemon juice
1/4 teaspoon baking powder
2 teaspoons powdered sugar (optional)

Preparation

Preheat oven to 350 degrees F, & line 8\" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].
FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.
Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.
Press firmly onto bottom of prepared pan.
Bake 15 minutes.
FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.
Add eggs & 2 tablespoons flour, mixing well.
Blend in 1 tablespoon lemon zest, lemon juice & baking powder.
Pour over crust.
Bake 25-28 minutes or until center is set.
Cool completely, then cover & refrigerate at least 2 hours or overnight.
If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.
Cut into squares to serve.
Store leftovers in refrigerator.