Raspberry-Lemon Squares

11 ingredients
4 steps

Ingredients

  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup butter or stick margarine
  • 2/3 cup sugar
  • 1/3 cup egg substitute
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon baking powder
  • 3 tablespoons seedless raspberry spread (such as Polaner All Fruit)
  • 1 tablespoon powdered sugar

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and nutmeg in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Firmly press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 12 minutes.
  3. 3
    While crust is baking, combine 2/3 cup sugar and next 4 ingredients, stirring with a whisk until blended. Remove crust from oven. Pour lemon mixture over warm crust.
  4. 4
    Place fruit spread in a small microwave-safe bowl; microwave at HIGH 30 seconds or until melted. Drizzle over lemon mixture. Bake at 350° for 22 minutes or until very lightly browned around edges. Cool completely on a wire rack. Sift powdered sugar evenly over top.

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