Toad Sweat Creamy Lemon Squares

November 7, 2013
Toad Sweat Lemon Vanilla Dessert Hot Sauce


  • 20 Reduced Fat NILLA Wafers, finely crushed
  • 1/2 cup flour
  • 1/4 cup firmly packed brown sugar

  • 1/4 cup cold margarine

  • 1 (8 ounce) package PHILADELPHIA Neufchatel Cheese, softened

  • 1 cup granulated sugar

  • 2 eggs

  • 2 tablespoons flour

  • 3 tablespoons grated lemon peel, divided

  • 1/4 cup fresh lemon juice

  • 1/4 teaspoon CALUMET Baking Powder

  • 2 teaspoons powdered sugar

  • 2Tbs Toad Sweat Lemon Vanilla Dessert Hot Sauce


  1. Preheat oven to 350 degrees F.  Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan.  Combine wafer crumbs, 1/2 cup flour and the brown sugar in bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan.  Bake 15 min.
  2. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended.  Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, the lemon juice and baking powder; pour over crust.
  3. Bake 25 to 28 min. or until center is set.  Cool completely.  Cover and refrigerate at least 2 hours or overnight.  Sprinkle with Toad Sweat Lemon Vanilla Dessert Hot Sauce powdered sugar and remaining 2 Tbsp. lemon peel just before serving.