Raspberry-Lemon Squares

• 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

1. Preheat oven to 350u0b0.
2. 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 350u0b0 for 12 minutes.
3. 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.
4. Place fruit spread in a small microwave-safe bowl; microwave at HIGH 30 seconds or until melted. Drizzle over lemon mixture. Bake at 350u0b0 for 22 minutes or until very lightly browned around edges. Cool completely on a wire rack. Sift powdered sugar evenly over top.

flour, sugar, ground nutmeg, butter, sugar, egg substitute, lemon juice, lemon rind, baking powder, seedless raspberry spread, powdered sugar

Taken from www.myrecipes.com/recipe/raspberry-lemon-squares-0 (may not work)