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Creamy Lemon Squares

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 20 Vanilla Wafers, ground into crumbs

½ cup flour

¼ cup brown sugar

¼ cup salted butter, cold

8 oz. Cream Cheese

1 cup sugar

2 eggs

2 Tablespoon all purpose Flour

3 Tablespoon grated Lemon Zest

¼ cup fresh lemon juice

¼ tsp. baking powder

2 tsp. powdered sugar

 

Preheat oven to 350 degrees F.  Line 8 inch square baking pan with foil with ends of foil extending over sides of pan; set aside.

Combine wafer crumbs, flour and brown sugar in medium bowl.  Cut in butter with pastry blender or knives until mixture resembles crumbs; press firmly into bottom of prepared pan.  Bake 15 minutes.

Beat cream cheese and sugar on medium.  Add eggs and 2 T. flour; mix well.  Blend in 1 T. of lemon zest, lemon juice and baking powder; pour over crust.

Bake 25 – 28 minutes or until center is set.  Cool completely, cover and refrigerate for 2 hours.  Sprinkle with powdered sugar and garnish with lemon peel.

Keep left over squares in refrigerator.

Makes 16 one inch squares.

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