Raspberry-Lemon Squares

Oxmoor House
16 servings (serving size: 1 square)


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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


Preheat oven to 350°.

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.

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.

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.

Created date

March 2010

Nutritional Information

Calories 106
Fat 3.1 g
Satfat 1.8 g
Protein 1.4 g
Carbohydrate 18.5 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 46 mg
Caloriesfromfat 26 %
Fiber 0.2 g
Calcium 10 mg