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Lemon-Raspberry Bars

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By Betty Crocker Kitchens
Updated Jun 14, 2017
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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
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Ingredients

Cookie Base

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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
  • Step 
    5
    When 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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