Raspberry Bars with Lemon Icing

Base:
3 cups all purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 grated lemon peel1 cup butter or margarine, chilled
1 egg, slightly beaten

Filling:
1 pkg. (12oz) frozen lightly sweetened raspberries
1 1/4 cups granulated sugar
1/4 water
3 tablespoons cornstarch
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla

Icing:
1 1/4 cups powdered sugar
1 to 2 tablespoons fresh lemon juice
1 tablespoon butter or margarine, softened

Heat oven to 350 degrees.

In large mizing bowl, combine flour, granulated sugar, the baking soda, and lemon peel. Using a pastry blender, cut in chilled butter and egg until mixture resembles coarse crumbs. Reserve 2 cups flour mixture. Press remaining flour mixture evenly into ungreased 15 1/2 x 10 1/2in jelly roll pan to form base. Bake for 8 minutes.

In 2-quart saucepan, combine filling ingredients. Cook over medium-high heat until raspberries are defrosted and filling is thickened, stirring frequently. Spread filling evenly over base. Sprinkle reserved flour mixture evenly over filling. Bake for an additional 15 to 20 minutes, or until golden brown. Cool slightly. (This is where I messed up, I forgot to let cool and drizzled the dressing which is why the dressing kind of melted onto the bars. So COOL before adding the icing! =D)

In a small mixing bowl, combine icing ingredients. Stir until smooth. Drizzle icing over warm bars. Cool completely before cutting.