Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1
tablespoon finely grated lemon peel
1
cup fresh raspberries
3
eggs, slightly beaten
1
cup granulated sugar
3
tablespoons Gold Medal™ all-purpose flour
1
tablespoon finely grated lemon peel
1/4
cup fresh lemon juice
Powdered sugar
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
