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Categories:
bite-size flour brown sugar cold margarine Philadelphia fat-free granulated sugar eggs lemon juice lemon zest
Viewed: 74 - Published at: 5 years agoIngredients
- 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
Method
- Preheat oven to 350F.
- 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 peel 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.
