Raspberry lemon bars

These are super yummy!! I think raspberry and lemon taste amazing together!

CRUST:
3 c. flour
1 1/2 c. sugar
1/2 t. Baking soda
1/2 t. grated lemon peel
1 c. butter
1 egg-slightly beaten

FILLING:
1 pkg. frozen raspberries (12 oz)
1 1/2 C. sugar
1/4 c. water
3 T. cornstarch
1/2 t. grated lemon peel
1/2 t. vanilla

ICING:
1 1/4 c. powdered sugar
1-2 T. fresh lemon juice
1 T. butter-softened

Heat oven to 350. Mix flour, 1 1/2 c. sugar, baking soda, and lemon peel. Cut in butter and egg. Reserve 2 c. of this crust mixture. Press remaining crust mixture into an ungreased jelly roll size pan and bake for 8 min.
Meanwhile in a med. saucepan combine filling ingredients and cook over med-high heat till raspberries are defrosted and filling it thickened, stirring often.
Spread filling over crust. Sprinkle reserved flour mixture over filling. Bake for another 15-20 min. or until golden brown. Cool.
In a small bowl combine icing ingredients. Stir until smooth and drizzle over bars. Enjoy
*make sure you cool completely before icing and cutting!