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Lemon-Raspberry Bars

lemon-raspberry bars Dessert
Lemon-Raspberry Bars
  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 24
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Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 tablespoon finely grated lemon peel

1 cup fresh raspberries
3 eggs, slightly beaten
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon finely grated lemon peel
1/4 cup fresh lemon juice
Icing sugar

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
  • 3
    In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
  • 4
    Bake 18 to 22 minutes or until centre is set. Cool completely, about 2 hours.
  • 5
    When ready to serve, sprinkle top with icing sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

Expert Tips

  • 1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
  • Leftover citrus peel or juice? Store tightly wrapped in freezer for another recipe.

Nutrition Information

Nutrition Facts

Serving Size: 24 bars
Calories
180
% Daily Value
Total Fat
6
Saturated Fat
3
Trans Fat
0
Cholesterol
40
Sodium
100
Dietary Fiber
0
Sugars
20
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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