3 Tbsp. zest and 1/4 cup juice from 2 lemons, divided
1/4 tsp. baking powder
2 tsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Line 8-inch square pan with Reynolds Wrap® Aluminum Foil. Combine first 3 ingredients 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.
Beat Neufchatel and granulated sugar with mixer until 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 center is set. Cool completely. Refrigerate 2 hours. Sprinkle dessert with powdered sugar and remaining zest just before serving.
Cook Like Us!
Substitute 1 Tbsp. each lemon, lime and orange zest for the 3 Tbsp. lemon zest.
Note from the Kraft Kitchens
For a softer crust, reduce the crust baking time from 15 min. to 5 min.
You should get about 1 Tbsp. zest and 2 Tbsp. juice from each lemon.
You'd never guess that this great-tasting version of a classic dessert is made with better-for-you products and can fit into your healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.