Lemon Raspberry Squares Recipes

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.

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.

Steps:

• Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
• In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
• Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
• Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
• Cool on wire rack then remove from pan using foil handles, cut into squares.
• NOTE:.
• After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.

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.