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Lemon Linzer Bars

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  • Prep 20 min
  • Total 5 hr 9 min
  • Servings 24
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Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar.
Created Aug 20, 2014
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Ingredients

  • Cookie Base
  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1/4 cup (50 mL) cream cheese, softened (2 oz)
  • 4 1/2 tsp (22 mL) frozen (thawed) lemonade concentrate
  • 3/4 tsp (3 mL) almond extract
  • 1 egg
  • Filling
  • 2/3 cup (150 mL) seedless raspberry jam
  • 1 pkg (250 g) cream cheese, softened
  • 1/2 cup (125 mL) lemon curd (from jar)
  • 2 cups (500 mL) frozen (thawed) whipped topping or 2 cups sweetened whipped cream
  • Topping
  • 1/3 cup (75 mL) sliced almonds, toasted
  • 24 fresh or frozen (thawed and drained) raspberries

Steps

  •  
    1
    Heat oven to 350ºF. Spray bottom and sides of 13x9-inch pan with nonstick 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.

Expert Tips

  • Tip 1
    Purchasing : Find lemon curd next to the jams and jellies in your supermarket.
  • Tip 2
    Variation : Cut bars into larger dessert-sized servings and serve with a fork.
  • Tip 3
    Tip : To toast almonds, bake in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

No nutrition information available for this recipe
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