| 1 | package Betty Crocker® Sunkist® lemon bar mix |
| 1/3 | cup water |
| 3 | eggs |
| 1/2 | package (8-ounce size) cream cheese, softened |
| 1/4 | cup raspberry preserves |
| Powdered sugar |
| 1. | Heat oven to 350ºF whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside. |
| 2. | Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes. |
| 3. | Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese. |
| 4. | Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator. |
| No changes. |
|
| Jams, jellies and preserves are easier to spread if you stir them vigorously first. |
|
| For party-pretty bars, sprinkle powdered sugar over a paper doily to give the top a lacy look and let the raspberry layer show through. |
|
| Sprinkle powdered sugar over lemon bars just before serving. |
Nutrition Information:
235 ( 110 ); 12 g ( 3 g); 40 mg; 100 mg; 29 g ( 0g); 3 g 2 %; 0%; 2 %; 4 % 1 ; 1 ; 2
| ®Sunkist is a registered trademark of Sunkist Growers, Inc |