LEMON BARS WITH RASPBERRIES

By judyhughes

Ingredients

• CRUST
• 1 CUP BUTTER
• 2 CUP FLOUR
• 1/2 CUP CONF SUGAR
• FILLING
• 4 EGGS
• 1/2 CUP SUGAR
• 3 TBS FLOUR
• 1 TBS FINELY SHREDDED LEMON PEEL (CAN OMIT)
• 3/4 LEMON JUICE
• 1/4 CUP MILK OR HALF N HALF
• 1 1/2 CUP FRESH RASPBERRIES OR BLUE BERRIES

Preparation

Step 1

FOR CRUST

LINE A 13X9 WITH FOIUL LEAVING EDGES TO LIFT, GREASE THIS THEN COMBINE FLOUR, CONF SUGAR WITH BUTTER.USE PASTRY CUTTER TO BLEND UNTIL RESEMBLES COURSE CRUMBS. PRESS INTO PREPARDED PAN. BAKE 15 MIN

FOR FILLING

STIR TOGETHER, POUR ON BASE, SPRINKLE WITH 1 1/2 CUP FRESH BERRIES. BAKE ADDITIONAL 20-25 MIN MORE OR UNTIL SET.COOL COMPLETLY IN PAN ON WIRE RACK. LIFT WITH FOIL AND CUT INTO BARS. STORE IN FRIG.

HAPPY EATING.