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Desserts

Lemon Chiffon Squares

Lemon Chiffon Squares recipe
photo by:kraft
This sounds wonderful but I wonder if you could make this with lime juice topped with the raspberries??
posted by
ladybell19
on 5/25/2011
time
prep:
25 min
total:
2 hr 55 min
servings
total:
16 servings, one square each
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What You Need

1
cup  flour
1/2
cup  (1 stick) butter, melted
1/4
cup  sugar
25
 JET-PUFFED Marshmallows
2
tsp.  grated lemon zest
1/4
cup  lemon juice
1
cup  thawed COOL WHIP Whipped Topping
16
 fresh raspberries

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.

Kraft Kitchens Tips

Cooking Know-How
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.
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