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1. Preheat oven to 350 degrees F. In a medium bowl stir together the 1 cup flour and the powdered sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will be dry). Press mixture into the bottom of an ungreased 8x8x2-inch baking pan. Bake for 15 to 18 minutes or just until golden.
2. Meanwhile, for filling, in a large bowl beat eggs, granulated sugar, the 3 tablespoons lemon juice, the 2 tablespoons flour, and the baking soda with an electric mixer on medium speed about 2 minutes or until combined, scraping sides of bowl occasionally. Stir in lemon peel. Pour filling over hot crust. Bake about 20 minutes more or until light brown around the edges and center is set. Transfer to a wire rack; cool.
3. In a small saucepan heat jelly and the 1 teaspoon lemon juice just until jelly is melted; spoon over bars in pan, spreading evenly. Arrange berry quarters on top of bars so that each cut bar will have a berry on top. Cover; chill for 1 to 2 hours. Cut into bars.