Lemon Raspberry Squares Recipes

LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 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.
• 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.
• Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
• When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350€F. Butter a 9-by-13-inch baking pan. Place the 1 3/4 cups flour, 1/2 cup confectioners' sugar and salt in a food processor and pulse to blend. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary. 2 Press the dough evenly over the bottom of the prepared baking pan. Bake until the crust is lightly golden, about 20 minutes. Let cool for at least 30 minutes, then evenly spread the jam over the crust. 3 In a bowl, whisk together the granulated sugar, the remaining 1/3 cup flour and the lemon zest. Place the eggs in a large bowl and slowly add the flour mixture, beating with an electric mixer until well blended, 1 to 2 minutes. Add the lemon juice and mix to combine. 4 Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate. Bake until the lemon topping is just set, 25 to 30 minutes. Let cool in the pan. Dust with confectioners' sugar and cut into squares with a serrated knife. Place in a covered container and keep cool until ready to serve. Makes 24 squares.

RASPBERRY LEMON SQUARES

Steps:

• Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray.
• Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish.
• Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds.
• Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And 3/4 cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust.
• Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process.
• Just before serving, top with a dusting of powdered sugar.

LEMON RASPBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together the softened butter, 2 cups flour and 1/2 cup sugar. Press into whatever shallow pan (ungreased!) you have. 9" works great!
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
• In another bowl, whisk together the remaining 1/4 cup sugar and 3 tbls flour. Whisk in the eggs, lemon juice. and the blended 1/4 cup of frozen raspberries. Pour over the baked crust (it's fine if it's warm).
• Bake for an additional 20 minutes in the preheated oven. Keep an eye if the liquid is starting to firm up. Take it out and let it cool.

LEMON-RASPBERRY MOUSSE SQUARES

Steps:

• 1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minute until completely dissolved. Stir in ice until melted.
• 2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
• 3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
• 4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350 degrees F whether using metal or glass pan.
• Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 4 minutes or until top begins to brown and center is set.
• Cool 10 minutes.
• Spread preserves over top. Cool completely, about 1 hour.
• Sprinkle with powedered sugar.
• For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
• Store covered in refrigerator.