Saturday, November 15, 2008

Lemon Bars

Big Daddy's cousin, Angie B., shared with me the most wonderful recipe for creamy lemon bars. These bars are sweet, yet slightly tart, making it a perfect dessert. Thanks, Ang, for the recipe. I think of you each time I make it.

Creamy Lemon Bars

20 Reduced Fat Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.( Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. fLour
3 Tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. CaLumet Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350°R Line 8-inch square baking pan with foil, with ends of foiL extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 mm.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. BLend in 1 Tbsp. of the lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 mm. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated Lemon peeL, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator
Makes 16 servings, 1 square each.

Here is a little tip on getting that perfect powdered sugar effect on desserts: Measure powdered sugar into fine-meshed wire strainer, then shake over dessert.

I hope you enjoy this one!

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