Creamy Lemon Squares

These treats reminded me of a tangy lemon cheesecake. You could certainly use full fat cookies and cream cheese, but believe me, they are satisfyingly decadent as is.

adapted from Kraft Food and Family

20 reduced fat vanilla wafer cookies

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold butte, cut into half-inch cubes

8 oz. Neufchatel cheese, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. lemon zest, divided (you should get enough juice and zest from 2 large lemons)

1/4 cup fresh lemon juice

1/4 tsp. baking powder

2 tsp. powdered sugar

Heat oven to 350ºF.

Line 8-inch square pan with foil. Put cookies in bowl of food processor fitted with the blade attachment. Process until you have fine crumbs. Add 1/2 cup flour and brown sugar. Pulse to combine. Add cold butter cubes and pulse until mixture resembles coarse crumbs; press onto bottom of prepared pan. (If you don't have a food processor, stir the crumbs, flour, and sugar together in a bowl, then cut the butter into the dry ingredients with a pastry cutter or two knives.) Bake 15 minutes.

Beat Neufchatel cheese 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.

Bake 25-28 min. or until center is set. Cool completely. Refrigerate 2 hours or overnight. Sprinkle with powdered sugar and remaining zest before serving.

We loved this refreshing dessert after a spicy Mexican dinner. I think next time I make it, I will try limes!