Easy Recipe Finder
Recipe Feeder
1 cup Honey Maid Graham Crumbs
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold 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. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Magic Baking Powder
2 tsp. icing sugar
LINE 8-inch square pan with foil, with ends of foil extending over sides.
Mix crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat cream cheese spread and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust. BAKE 25 to 28 min. or until centre is set. Cool completely.
Refrigerate 2 hours.
Sprinkle with icing sugar and remaining zest just before cutting into squares to serve.
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold 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. lemon zest, divided
1/4 cup fresh lemon juice
1/4 tsp. Magic Baking Powder
2 tsp. icing sugar
LINE 8-inch square pan with foil, with ends of foil extending over sides.
Mix crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat cream cheese spread and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust. BAKE 25 to 28 min. or until centre is set. Cool completely.
Refrigerate 2 hours.
Sprinkle with icing sugar and remaining zest just before cutting into squares to serve.