Recipe Courtesy of Our Best Bites
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (I used 1/3-less fat cream cheese)
1 cup granulated sugar
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside.
In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender to make a crumbly dough. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.
While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest and juice and then pour mixture over crust.
Bake 25 to 30 min. or until center is set (mine needed to cook quite a bit longer). Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.