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Raspberry-Lemon Squares
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Prep Time:
35 minutes
Total Time:
4 hours 30 minutes
Spring/summer dessert: Lemon-raspberry squares with sugar cookie base.
Ingredients:
  • 1/2 package (16-oz size) refrigerated ready to bake sugar cookies
  • 2 cups fresh raspberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon peel
  • 1/2 cup fresh lemon juice
  • 1 whole egg
  • 4 egg whites
  • 1/8 teaspoon salt
  • 1/3 cup Gold Medal™ all-purpose flour
  • 3/4 cup cream cheese spread (from 8-oz container)
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh raspberries
  • 9 lemon twists, if desired
Instructions:
  • Preheat oven to 350°F. Line a 8- or 9-inch square pan with foil, leaving a 1-inch overhang on two opposite sides, and then coat the foil with cooking spray.
  • Evenly press the dough into the bottom of the pan. Bake for 20 to 25 minutes until light golden brown. Allow to cool completely in the pan on a cooling rack.
  • In a food processor, blend 2 cups raspberries until smooth. Strain the puree in a medium bowl to remove seeds. Mix in granulated sugar, lemon peel, lemon juice, egg, egg whites, salt, and flour until combined. Spread cream cheese over baked cookie crust, then pour raspberry filling on top.
  • Bake for 50-55 minutes until the filling is set. Allow it to cool completely in the pan on a cooling rack, then cover and refrigerate for at least 2 hours. Use foil to lift it out of the pan and cut it into 3 rows by 3 rows.
  • Whip cold whipping cream and powdered sugar in a chilled medium bowl with an electric mixer on high speed until soft peaks form. Dollop the whipped cream on top of the squares, add 1 cup of fresh raspberries, and finish with a sprinkle of lemon twists for a beautiful presentation.

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