These creamy lemon squares have a fluffy-as-a-pillow layer made with melted marshmallows and whipped topping.
What You Need
Original recipe yields 16 servings
1 cup flour
1/2 cup (1 stick) butter, melted
1/4 cup sugar
25 JET-PUFFED Marshmallow s
2 tsp. grated lemon zest
1/4 cup lemon juice
1 cup thawed COOL WHIP Whipped Topping
16 fresh raspberries
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Let's Make It
Preheat oven to 350°F. Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan. Bake 15 min. or until lightly browned. Meanwhile, mix marshmallows, lemon peel and lemon juice in large saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Cool crust and marshmallow mixture completely.
Add whipped topping to marshmallow mixture; stir with wire whisk until well blended. Spread evenly over crust.
Refrigerate at least 2 hours or until slightly firm. Cut into 16 squares to serve; top each square with 1 raspberry. Store leftover squares in tightly covered container in refrigerator.
One medium lemon should easily yield the 2 tsp. grated lemon peel and 1/4 cup lemon juice needed for the preparation of this recipe.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, one square each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.