A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
Add the 3/4 cup powdered sugar. Beat till combined.
Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
Bake in a 350 F. oven for 20 minutes or till golden.
Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.
Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
When done, add marshmallow cream and peanut butter.
Beat until well mixed, then pour in buttered 8”x10” pan.