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Tangy Lemon Squares




Source of Recipe


KRAFT


List of Ingredients




2 cups POST SPOON SIZE Shredded Wheat Cereal, finely crushed
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 cup (2 sticks) 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 peel


Recipe



MIX cereal, flour and brown sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Reserve 2 cups of the crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake at 350°F for 10 minutes.

MEANWHILE, beat cream cheese, granulated sugar, eggs, lemon juice and peel with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE an additional 20 minutes or until set. Cool completely. Cut into 24 squares.