Raspberry-Lemon Squares Recipe
A must-make dessert for spring or summer, these squares start with a sugar cookie base and finish with a lemon-raspberry topping.
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Ingredients
- 1/2 package (16-oz size) refrigerated ready to bake sugar cookies
- 2 cups fresh raspberries
- 1 1/2 cups granulated sugar
- 2 tablespoons grated lemon peel
- 1/2 cup fresh lemon juice
- 1 whole egg
- 4 egg whites
- 1/8 teaspoon salt
- 1/3 cup Gold Medal™ all-purpose flour
- 3/4 cup cream cheese spread (from 8-oz container)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
- 9 lemon twists, if desired
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