LEMON LINZER BARS
Prize-Winning Recipe 2007! Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.
- Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
- Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 20 g, TransFat 1 g
LEMON LINZER BARS
Prize-Winning Recipe 2007! Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar. 24 bars
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.
- Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
- Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.
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