| Betty Crocker Supreme Lemon Bars Mix | 1 (18 1/2 ounce) box |
| Cream cheese, softened | 3 ounces |
| Eggs | 3 |
| Water | 1/3 cup |
| Confectioners’ sugar, if desired | |
| Raspberry pie filling | |
Method:
- Preheat oven to 350 degrees F.
- Place miniature paper baking cup in each of 36−48 miniature muffin cups, 1 3/4 x 1 inch.
- Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each), press in bottoms of cups, using back of a spoon.
- Bake for 6 to 8 minutes or until very light brown.
- Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk.
- Stir in filling mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain).
- Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
- Bake for 20 to 25 minutes or until firm.
- Cool for 10 minutes before removing from pan. For best flavor, refrigerate 2 hours before serving.
- Just before serving, sprinkle with confectioners’ sugar. Top each with 1/2 teaspoon pie filling if desired.
Last 10 posts in Cakes
Tags: Cream cheese, Eggs, Raspberry, Sugar
