RASPBERRY-LEMON SQUARES
A must-make dessert for spring or summer, these squares start with a sugar cookie base and finish with a lemon-raspberry topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line 8- or 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
- Press dough evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely in pan on cooling rack.
- Meanwhile, in food processor, place 2 cups raspberries. Cover; process until smooth. Into medium bowl, strain raspberries through strainer to remove seeds. Add granulated sugar, lemon peel, lemon juice, egg, egg whites and salt; mix well. Stir in flour with whisk just until blended. Spread cream cheese spread over baked cookie crust. Pour raspberry filling over cream cheese layer.
- Bake 50 to 55 minutes or until filling is set. Cool completely in pan on cooling rack. Cover; refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 3 rows by 3 rows.
- In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Top squares with whipped cream and 1 cup raspberries. Garnish with lemon twists.
Nutrition Facts : Calories 456, Carbohydrate 63 g, Fat 4 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 194 mg
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