Lemon Chiffon Squares

1. 1

   Preheat oven to 350F.

2. 2

   Mix flour, butter and sugar; press firmly onto bottom of greased 8-inch square baking pan.

3. 3

   Bake 15 min.

4. 4

   or until lightly browned.

5. 5

   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.

6. 6

   Remove from heat.

7. 7

   Cool crust and marshmallow mixture completely.

8. 8

   Add whipped topping to marshmallow mixture; stir with wire whisk until well blended.

9. 9

   Spread evenly over crust.

10. 10

    Refrigerate at least 2 hours or until slightly firm.

11. 11

    Cut into 16 squares to serve; top each square with 1 raspberry.

12. 12

    Store leftover squares in tightly covered container in refrigerator.

No additional tips available.