Creamy Lemon Squares

 Ingredients
1 cup HONEY MAID Graham Crumbs
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup non-hydrogenated margarine
1 pkg. (250 g) PHILADELPHIA Light Brick Cream Cheese Spread, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. MAGIC Baking Powder
2 tsp. icing sugar

Directions
1.  PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine 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 min.

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

3.  BAKE 25 to 28 min. or until centre is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with icing sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Source: www.kraftcanada.com