Melissa Hartley's Creamy Lemon Squares

A little sweet, a little tart, and perfect for spring!

• 20 reduced fate Nilla Wafers, finely crushed
• 1/2 cup flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup cold margarine
• 1 pkg (8 ounces) Neufchatel Cheese, 1/3 less fat than cream cheese, softened.
• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons flour
• 3 tablespoons grated lemon peel
• 1/4 cup fresh lemon juice
• 1/4 teaspoon baking powder
• 2 teaspoons powdered sugar

1. Preheat oven to 350 degrees. 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 minutes.

2. Beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 tablespoons flour; mix well. Blend in 1 tablespoon of the lemon peel, lemon juice and baking powder; pour over crust.

3. Bake 25-28 minutes 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, is desired, just before cutting into squares to serve. Store leftovers in refrigerator.