Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck.
Lemon-Raspberry Bars
- Prep Time 20 min
- Total 3 hr 0 min
- Servings 24
- Ingredients 10
Ingredients
Cookie Base
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch
- 1 tablespoon finely grated lemon peel
Filling
- 1 cup fresh raspberries
- 3 eggs, slightly beaten
- 1 cup granulated sugar
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon finely grated lemon peel
- 1/4 cup fresh lemon juice
- Powdered sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
-
Step5When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition
180
Calories
6g
Total Fat
2g
Protein
29g
Total Carbohydrate
20g
Sugars
Nutrition Facts
Serving Size: 1 Bar
- Calories
- 180
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 100mg
- 4%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 20g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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