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Lemon Linzer Bars (Cookie Mix)

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“Luscious layers of sugar cookie, raspberry jam and dreamy lemon cream cheese are the big temptations in this bar. Note: Cooking time includes chilling time in refrigerator.”
4hrs 35mins
24 bars

Ingredients Nutrition

  • Cookie Base
  • 496.11 g betty crocker sugar cookie mix
  • 78.78 ml butter or 78.78 ml margarine, softened
  • 56.69 g cream cheese, softened
  • 22.18 ml frozen lemonade concentrate, thawed
  • 3.69 ml almond extract
  • 1 egg
  • Filling
  • 157.80 ml seedless raspberry jam
  • 226.79 g package cream cheese, softened
  • 118.29 ml lemon curd
  • 473.18 ml frozen whipped topping, thawed or 473.18 ml sweetened whipped cream
  • Topping
  • 78.78 ml sliced almonds, toasted
  • 24 fresh raspberries


  1. Heat oven to 350°F
  2. Spray bottom and sides of 13x9-inch pan with cooking spray.
  3. In large bowl, stir cookie base ingredients until soft dough forms.
  4. Spread dough in bottom of pan.
  5. Bake 20 to 23 minutes or until golden brown.
  6. Cool completely, about 30 minutes.
  7. Spread raspberry jam over cooled base.
  8. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
  9. Fold in whipped topping.
  10. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
  11. Sprinkle toasted almonds over top.
  12. Refrigerate at least 4 hours or overnight.
  13. For bars, cut into 6 rows by 4 rows.
  14. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
  15. Store covered in refrigerator.

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