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Categories:
flour sugar ground nutmeg butter sugar egg substitute lemon juice lemon rind baking powder seedless raspberry spread powdered sugar
Viewed: 8 - Published at: 2 years agoIngredients
- 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
Method
- 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.
