Creamy Lemon Squares

• 1

  PREHEAT oven to 350°F (180°C).

• 2

  Line a 8-inch square baking pan with foil or parchment paper, with the ends extending over the sides of pan; set aside. Combine cookie crumbs, and the brown sugar in medium bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

• 3

  MEANWHILE, beat cream 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, lemon juice and baking powder; pour over crust.

• 4

  BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight.

• 5

  Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in the refrigerator.

VARIATION:

• 1

  Use lime rather than lemon

• 2

  2 large egg yolks

• 3

  1 can (14 ounces) sweetened condensed milk

• 4

  1/2 cup fresh lime juice and zest

Directions:

• 1

  In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and zest; whisk until smooth. Pour filling into cooled graham cracker crust; carefully spread to edges.

• 2

  Bake until set, about 15 minutes.

• 3

  Cool in pan on rack; then chill at least 1 hour before serving.

• 4

  Using foil or parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.