Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. They’re fresh enough for spring, but just as well received in summer and even during cooler months. What a great treat for potlucks or luncheons.
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 25 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 24 SERVINGS
1/3 cup shortening
1/3 cup butter, softened
1 1/4 cups sugar
3 eggs
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup lemon curd
1/2 cup seedless raspberry jam
1 cup fresh raspberries
STREUSEL
2/3 cup all-purpose flour
1/3 cup sugar
1/3 cup sliced almonds, finely chopped
1/4 cup cold butter
ICING
1 cup confectioners’ sugar
4 teaspoons lemon juice
1. Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.
2. Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top.
3. For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
4. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
5. Combine icing ingredients; drizzle over cake.