Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Shortening |
| ⅓ cup | Packed brown sugar |
| 1¼ cup | Flour |
| 1 cup | Oats |
| ¼ teaspoon | Salt |
| ½ cup | Raspberry jam |
| 2 packs | (8-oz) cream cheese |
| ¾ cup | Sugar |
| 2 tablespoons | Flour |
| 2 \N | Eggs |
| 3 tablespoons | Lemon juice |
| 2 teaspoons | Grated lemon peel |
CRUST
FILLING
Grease a 13x9-inch pan. Beat shortening and brown sugar until fluffy.
Combine flour, oats and salt and add to sugar mixture. Mix well. Press into bottom of pan. Bake at 350 degrees for 20 minutes. Remove from oven and spread jam over crust. Beat cream cheese, sugar and flour on medium until fluffy. Add eggs, one at time, mixing after each addition. Add juice and peel. Pour over jam. Bake for 25 minutes. Cool and chill.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .