Shelly's Recipe

LEMON-RASPBERRY BARS

Category: Bars

Crust
1 1/2 cups flour
1/4 cup sugar
1/4 tsp salt
1/2 cup unsalted butter, chilled, cut up
2 to 3 tbsp water

Filling
4 eggs
1 cup sugar
1/4 cup flour
1/2 tsp baking powder
6 tbsp lemon juice
2 tsp finely grated lemon peel
1 cup raspberry jam
Powdered sugar

Heat oven to 350. Lightly grease 13x9 inch pan. In medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt. With pastry blender, cut in butter until butter is the size of peas. Add 2 tbsp water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18 to 20 minutes or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour and baking powder until well-blended. Add lemon juice and lemon peel; blend well. Spread raspberry jam over partially baked crust. Top with lemon mixture. Return to oven; bake 20 to 25 minutes or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar. 30 bars