LEMON-RASPBERRY BARS

FOR THE CRUST:
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
3/4 cup margarine or butter
FOR THE FILLING:
1/3 cup raspberry jelly, melted
4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 tablespoon grated lemon peel
3 tablespoons lemon juice
FOR THE TOPPING:
1/2 cup powdered sugar
1/8 teaspoon almond extract
1 to 2 teaspoons milk
30 fresh raspberries

Heat oven to 350 degrees F. Spray 13x9-inch pan with nonstick cooking spray.

TO MAKE THE CRUST:
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and remaining crust ingredients; with pastry blender or fork, mix until crumbly. Press mixture evenly in bottom of sprayed pan.

Bake at 350ºF for 15 minutes.

TO MAKE THE FILLING:
Remove pan from oven. Drizzle melted jelly over partially baked crust; carefully spread evenly; set aside.

In large bowl, beat eggs. Add all remaining filling ingredients; mix well. Pour over warm crust.

Return to oven; bake an additional 20 to 28 minutes or until top is light golden brown and center is set. Cool 1 hour or until completely cooled. Cut into 30 squares.

TO MAKE THE TOPPING:
In small bowl, combine 1/2 cup powdered sugar, almond extract and enough milk for desired consistency. Spoon about 1/4 teaspoon topping mixture in center of each bar. Top each with raspberry. Refrigerate until serving time. Store in refrigerator.

STORAGE TIP:
Bars topped with fresh raspberries should be eaten within one day because the delicate berries do not keep longer. When you anticipate serving only part of this recipe, add fresh berries to the number of bars you will use. The extra bars without fresh fruit can be wrapped and refrigerated or frozen for another day.

Makes 30 bars
Source: Recipe booklet: Pillsbury Classic Cookbooks #220, June 1999