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Lemon-Raspberry Bars
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Prep Time:
20 minutes
Total Time:
3 hours
Lemon raspberry cookie bars: a zesty and irresistible potluck favorite.
Ingredients:
  • 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
  • 1 cup fresh raspberries
  • 3 eggs, slightly beaten
  • 1 cup granulated sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/4 cup fresh lemon juice
  • Powdered sugar
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • Combine Cookie Base ingredients in a large bowl using a spoon until a soft dough forms. Press the dough into a pan and bake for 14 to 16 minutes until lightly golden brown. Sprinkle raspberries over the crust and gently press them in.
  • Combine 3 eggs, granulated sugar, and flour in a medium bowl. Whisk until smooth. Mix in 1 tablespoon of lemon peel and lemon juice. Pour mixture evenly over raspberries on crust.
  • Bake for 18 to 22 minutes until the center is fully set, then cool completely for about 2 hours.
  • Before presenting, dust the top with powdered sugar. Slice into 6 rows both vertically and horizontally. Cover and store any extra bars in the refrigerator.

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