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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
3/4 cup butter
1/3 cup packed brown sugar
1 1/4 cups flour
1 cup oats (quick or old-fashioned, uncooked)
1/4 tsp salt
1/2 cup red raspberry jam
Filling
2 (8 oz) pkg cream cheese, softened
3/4 cup sugar
2 tbsp flour
2 eggs
3 tbsp lemon juice
2 tsp grated lemon peel
Preheat oven to 350. Spray a 13x9 inch baking pan with no-stick cooking spray; set aside.
Crust: In the bowl combine butter and brown sugar until well blended. Gradually add 1-1/4 cups flour, oats and salt, beating at low speed until well blended. Press onto bottom of prepared pan. Bake 20 minutes or until lightly browned.
Filling: Let crust stand 2 minutes then spoon jam on hot crust. Spread carefully to cover.
In the bowl combine cream cheese, granulated sugar and 2 tbsp flour; beat at low speed until well blended. Add eggs; beat until well blended. Add lemon juice and lemon peel; beat until smooth. Pour over raspberry layer. Bake 25 minutes or until set. Remove pan to cooling rack; let cool to room temperature. Cut into 30 bars. Cover and refrigerate.
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LEMON RASPBERRY SQUARES
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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
3/4 cup butter
1/3 cup packed brown sugar
1 1/4 cups flour
1 cup oats (quick or old-fashioned, uncooked)
1/4 tsp salt
1/2 cup red raspberry jam
Filling
2 (8 oz) pkg cream cheese, softened
3/4 cup sugar
2 tbsp flour
2 eggs
3 tbsp lemon juice
2 tsp grated lemon peel
Preheat oven to 350. Spray a 13x9 inch baking pan with no-stick cooking spray; set aside.
Crust: In the bowl combine butter and brown sugar until well blended. Gradually add 1-1/4 cups flour, oats and salt, beating at low speed until well blended. Press onto bottom of prepared pan. Bake 20 minutes or until lightly browned.
Filling: Let crust stand 2 minutes then spoon jam on hot crust. Spread carefully to cover.
In the bowl combine cream cheese, granulated sugar and 2 tbsp flour; beat at low speed until well blended. Add eggs; beat until well blended. Add lemon juice and lemon peel; beat until smooth. Pour over raspberry layer. Bake 25 minutes or until set. Remove pan to cooling rack; let cool to room temperature. Cut into 30 bars. Cover and refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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