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Lemon Linzer Bars
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Prep Time:
20 minutes
Total Time:
5 hours 15 minutes
Award-Winning 2007 Recipe! Indulgent bars with sugar cookies, raspberry jam, and luxurious lemon cream cheese.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup butter or margarine, softened
  • 2 oz cream cheese, softened
  • 4 1/2 teaspoons frozen (thawed) lemonade concentrate
  • 3/4 teaspoon almond extract
  • 2/3 cup seedless raspberry jam
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup lemon curd (from 10 to 12-oz jar)
  • 2 cups Cool Whip frozen whipped topping, thawed or 2 cups sweetened whipped cream
  • 1/3 cup sliced almonds, toasted
  • 24 fresh or frozen (thawed and drained) raspberries
Instructions:
  • Preheat oven to 350°F and generously grease a 13x9-inch baking pan with cooking spray.
  • Combine cookie base ingredients in a large bowl and mix until a soft dough forms. Press the dough into the bottom of the pan.
  • Bake until beautifully golden brown, about 20 to 23 minutes. Allow to cool fully for around 30 minutes.
  • Smoothly spread the raspberry jam over the cooled base. In a large bowl, use an electric mixer on medium speed to blend the cream cheese and lemon curd until smooth. Gently fold in the whipped topping. Spoon the lemon mixture by teaspoonfuls over the jam layer and gently spread it evenly.
  • Sprinkle toasted almonds on top and chill for at least 4 hours or overnight. Cut into 6 rows by 4 rows to make bars. Serve each bar with a raspberry on top by pressing gently into the lemon mixture. Store covered in the refrigerator.

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