Post by Chris in NM on Aug 20, 2008 13:39:22 GMT -6
Luscious Lemon-Raspberry Bars T & T
1 package Betty Crocker® Sunkist® lemon bar mix
1/3 cup water
3 eggs
1/2 package (8-ounce size) cream cheese, softened (OR 4 oz. cream cheese)
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. High Altitude (3500-6500 ft) No changes.
1 package Betty Crocker® Sunkist® lemon bar mix
1/3 cup water
3 eggs
1/2 package (8-ounce size) cream cheese, softened (OR 4 oz. cream cheese)
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. High Altitude (3500-6500 ft) No changes.