Ingredients

The following ingredients have 4 Servings
  • 22 Nilla wafers, (finely crushed)
  • 1/2 cup flour + 2 Tablespoons flour, (divided use)
  • 1/4 cup brown sugar (packed)
  • 1/4 cup cold butter (1/2 stick)
  • 8 ounce block cream cheese, (softened)
  • 1 cup sugar
  • 2 large eggs
  • 3 Tablespoons lemon zest, (divided use)
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon baking powder
  • powdered sugar (for topping)

Instruction

  • Preheat oven to 350f degrees. Line a 9x9-inch (or 8x8-inch) baking pan with foil. I like the nonstick kind.
  • Crush Nilla Wafers in a food processor (or crush by hand). Then add in cup 1/2 flour and 1/4 cup brown sugar and combine.
  • Next, cut in sliced, cold butter until mixture resembles coarse crumbs.
  • Place crumbs into prepared baking pan and press down with your hand. Bake for 15 minutes. While the crust is baking, make the filling.
  • Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth.
  • Add eggs, one at a time and 2 Tablespoons flour; mix well.
  • Then stir in 2 Tablespoons lemon zest, lemon juice and baking powder. Mix well.
  • Once the crust is ready. Take it out of the oven and pour the prepared filling over the crust.
  • Bake for 25-30 minutes (until center is set and not jiggly.) Let it cool completely then refrigerate for about 2 hours.
  • Dust the top with powdered sugar and sprinkle with remaining lemon zest.
  • Then slice into 9 squares.