Lemon Linzer Bars

Sugar cookie base, raspberry jam layer, lemon cheesecake layer, topped with crunchy almonds & fresh raspberries

Cookie Base:
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup butter, softened
2 oz. cream cheese, softened
4 1/2 tsp. frozen (thawed) lemonade concentrate (or fresh lemon juice)
3/4 tsp. almond extract
1 egg

Filling:
2/3 cup seedless raspberry jam
1 package (8 oz.) cream cheese, softened
1/2 cup lemon curd (from 10- to 12-oz. jar)
2 cups frozen (thawed) whipped topping

Topping:
1/3 cup sliced almonds, toasted
24 fresh raspberries

View the full recipe at So, How’s It Taste? →