- 1 cup graham crumbs
- 1/2 cup flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup butter
- 1 package (250g) cream cheese (softened)
- 1 cup sugar
- 2 eggs
- 2 tbsp. flour
- 3 tbsp. grated lemon peel (divided)
- 1/4 cup lemon juice
- 1/4 tsp. baking powder
- 2 tsp. icing sugar
Preheat oven to 350°F. Line an 8 inch square pan with foil, with end of foil extending over sides of pan; set aside. Combine crumbs, 1/2 cup flour and the brown sugar in a medium sized bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.
Meanwhile, beat cream cheese spread and sugar with electric mixer on medium speed until well blended. Add eggs and two tbsp. flour; mix well. Blend in 1 tbsp. of the lemon peel, lemon juice and baking powder; pour over crust.
Bake 25 to 28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with icing sugar and remaining grated lemon peel just before cutting into squares to serve.
Store leftovers in the refrigerator