Creamy Lemon Squares

Serving Size: 16
Prep Time:
Total Time:


  • Reduced Fat NILLA Wafers, finely crushed
  • 0.25 tsp baking powder
  • 0.25 cup fresh lemon juice
  • 3 Tbsp lemon zest, divided
  • 2 Tbsp flour
  • 2 eggs
  • 1 cup granulated sugar
  • 8 Ounce PHILADELPHIA Neufchatel Cheese, softened
  • 0.25 cup cold margarine
  • 0.25 cup packed brown sugar
  • 0.5 cup flour
  • 2 tsp powdered sugar


  1. HEAT oven to 350ºF.
  2. LINE 8-inch square pan with foil. Mix first 3 ingredients 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.
  3. BEAT Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
  4. BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.


Kraft Kitchens tips:

Substitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest.

For a softer crust, reduce the crust baking time from 15 min. to 5 min.

You should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.