Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) butter or margarine, softened
• 1 can (14-oz.) Sweetened Condensed Milk
• 4 large eggs
• 2/3 cup lemon juice
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 drops yellow food coloring, optional
• 1 tablespoon grated lemon peel
• 1/2 cup sifted powdered sugar, optional
• 1 cup fresh raspberries, optional
• 1/4 cup lemon peel, optional

Directions

• Preheat oven to 350° F.

  For the crust

  • Combine flour and 1/2 cup powdered sugar in medium bowl.
  • Cut in butter with pastry blender or two knives until mixture is crumbly.
  • Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
• Bake for 20 minutes.

  For the Filling

  • Beat sweetened condensed milk and eggs in large mixer bowl until combined.
  • Beat in lemon juice, flour, baking powder, salt and food coloring just until blended.
  • Fold in grated lemon peel; pour over crust.
  • Bake for 20 to 25 minutes or until filling is set and crust is golden brown.
  • Cool in pan on wire rack.
  • Refrigerate for 2 hours.
  • Cut into bars; sprinkle with powdered sugar. Garnish with fresh raspberries and lemon peel.