Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A creamy, lemon layer on a wafer cookie crust is dusted with powdered sugar and lemon zest just before serving in these light lemon bars.

Recipe Summary

cook:
25 mins
additional:
2 hrs
total:
2 hrs 50 mins
prep:
25 mins
Servings:
16
Yield:
16 servings, one square each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

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  • Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.

  • Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. lemon peel just before serving.

Notes from the Kraft Kitchens

For a softer crust, bake crust initially at 350 degrees F for 5 min.

You will get about 1 Tbsp. grated peel and 2 Tbsp. juice from 1 lemon.

Nutrition Facts

172 calories; protein 2.5g; carbohydrates 24.8g; fat 6.5g; cholesterol 33.3mg; sodium 128.4mg. Full Nutrition
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