This bar is your perfect relationship between a lemon bar, key lime tart, and a raspberry cobbler. The shortbread crust is the perfect base for the creamy lemon and raspberry topping. These keep really well so if you make them and serve them a couple days later, you'll still be fine. <br /> <br />I found myself wanting to justify why these should be eaten morning, noon, and night. There's fruit in there, right? And cream cheese for some calcium, and shortbread crust with butter for well, more dairy and carbs. <br /> <br />I found this recipe because my Mom tore it out of a Better Homes and Gardens and said, "don't these look good?" That was all I needed to know I should make them for Fathers Day weekend when we'd all be together. Good eye, Ma. <br /> <br />The recipe calls for lining the 9x13 with aluminum foil. I ran out so buttered and floured by pan which was fine but next time I'll go the aluminum foil route so they're all the more easy to get out of the pan and into my mouth. <br /> <br />Recipe thanks to and loosely modified from Scott Peacock's

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