Ingredients
1 1/2
cups all-purpose flour
1/3
cup powdered sugar
3/4
cup margarine or butter
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
1/2
cup powdered sugar
1/8
teaspoon almond extract
1
to 2 teaspoons milk
30
fresh raspberries
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. 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 350°F. for 15 minutes.
Remove pan from oven. Drizzle melted jelly over partially baked crust; carefully spread evenly. 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. 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.
