Lemon Linzer Bars
Recipe from
Betty Crocker
Prize-Winning Recipe 2007! Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar.
Servings:
24 bars
Prep Time:
20 mins
Total Time:
5 hrs 15 mins
Ingredients
Cookie Base
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1 pouchBetty Crocker® sugar cookie mix (1 pound 1.5 ounces)see savings
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1/3 cupbutter or margarine, softenedsee savings
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2 ouncescream cheese, softenedsee savings
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4 1/2 teaspoonsfrozen (thawed) lemonade concentratesee savings
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3/4 teaspoonalmond extractsee savings
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1eggsee savings
Filling
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2/3 cupseedless raspberry jamsee savings
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1 packagecream cheese, softened (8 ounces)see savings
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1/2 cuplemon curd (from 10 to 12-ounce jar)see savings
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2 cupsfrozen (thawed) whipped topping or 2 cups sweetened whipped creamsee savings
Topping
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1/3 cupsliced almonds, toastedsee savings
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24fresh or frozen (thawed and drained) raspberriessee savings
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Directions
1.
Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2.
In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.
3.
Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.
4.
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.
5.
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.
Tip:
High Altitude (3500-6500 ft): Bake 22 to 25 minutes.
Nutrition information
Per serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 2g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 0 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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