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Instructions |
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Line a 9 inch pan with foil. Coat with cooking
spray and set aside.
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In a small bowl, beat butter and 1/4 cup sugar until
smooth, about 2 minutes. Stir in 2 tbsp lemon
juice. Add flour and salt. Mix well. Bake at 350
for 14-16 minutes or until edges are golden brown.
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Meanwhile, in a small bowl, combine cream cheese and
remaining sugar until smooth. Add egg. Beat on low
speed just until combined. Stir in lemon peel and
remaining lemon juice. Pour over crust. Bake 14-18
minutes longer or until filling is set.
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Cook on a wire rack for 1 hour. Refrigerate for at
least 2 hours. Using foil, left bars out of pan.
Gently peel off foil. Cut into bars. Garnish with
raspberries.
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Originally Submitted
6/16/2014
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