Lemon Raspberry Bars

Lemon Raspberry Bars

1 cup butter, softened
1/2 cup powdered sugar, sifted
2 cups all purpose flour

2 cups sugar
1 tbsp all purpose flour
3 oz cream cheese, softened
3 large eggs
1/3 cup fresh lemon juice
1 tsp lemon extract
grated zest from 1 large lemon
2 tbsp butter, melted and cooled
1 cup fresh raspberries or blueberries
     (or no berries if that's that way it is <sniff, snurf> too bad so sad)

Cream the butter and powdered sugar together.  Gradually beat in the flour. Mix the dough just until it starts to form a ball.  Press the dough evenly in the bottom of a greased 9"x13" pan.  Bake for 13-15 minutes at 350°F or until golden brown.  Let cool for 10 minutes before adding filling.

Combine sugar and flour together.  Add the cream cheese, one half at a time, and mix until smooth.  Add the eggs, one at a time.  Blend in the lemon juice, extract and zest; add melted butter.  With a wooden spoon, gently stir in berries.  Spoon filling over the warm crust.  Redistribute berries for optimum berry pattern if necessary.

Bake at 350° F for 30 minutes or until edges are barely golden.  Cool briefly, then cover and chill in refrigerator for an hour before cutting into bars.

These are gooey but wonderful.



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