Creamy Lemon Squares Filling

A lemon cream-cheese filling forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Creamy Lemon Squares, where it is originally used.

Ingredients

• ½ pkg (4 oz) Kraft Philadelphia™ hard cream cheese, at room temperature . Brick
• 1 ½ cups (360 ml) sugar
• ¼ cup (60 ml) all-purpose flour
• 2 tsp (10 ml) finely grated lemon zest
• ½ tsp (2.5 ml) baking powder
• ½ cup (120 ml) lemon juice
• 4 eggs

Method

1. In the food processor, pulse the cream cheese with ½ of the sugar until smooth. Add the remaining 1 cup (240 ml) of sugar, the flour, lemon zest, and baking powder and blend.
2. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.