Creamy Citrus Squares

The Recipe:
20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

HEAT oven to 350ºF.

LINE 8-inch square pan with foil, with ends of foil extending over sides. Mix wafer 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 Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.

Kraft Kitchens Tips:
Note from the Kraft KitchensFor a softer crust, reduce the crust baking time from 15 min. to 5 min.
Note: You should get about 1 Tbsp. zest and 2 Tbsp. juice from 1 lemon.

I baked the crust for 10 minutes and I think it turned out perfect! This was really good! I almost wish it was a little more lemony, but it was really good.....like a lemon cheese cake.