TANGY LEMON SQUARES

Tangy Lemon Squares image

Lemon juice and peel flavor this luscious dessert's fillingmade with fat free cream cheese and baked over a cereal crumb crust.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 2 doz. or 24 servings, one square each.

Number Of Ingredients 9

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Ingredients

2 cups bite-size shredded wheat cereal, finely crushed
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 cup (2 sticks) cold margarine, cut up
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 cup lemon juice
2 Tbsp. grated lemon zest

Steps:

Preheat oven to 350°F. Mix cereal, flour and brown sugar in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Remove 2 cups of the crumb mixture; set aside for later use. Press remaining crumb mixture onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake 10 min.
Beat cream cheese, granulated sugar, eggs, lemon juice and zest with electric mixer on medium speed until well blended. Pour over crust; sprinkle with the reserved crumb mixture.
Bake an additional 20 min. or until center is set. Cool completely. Cut into 24 squares. Store in refrigerator.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g