Raspberry & Lemon Bars

Makes about 24 bars

Base:

• 3/4 cup Butter (1 1/2 sticks)
• 2 cups All-Purpose Flour
• 1/2 cup (packed) Light Brown Sugar
• 1/2 tsp. Salt

Filling:

• 3/4 cup Raspberry Jelly/Jam
• 4 Eggs
• 1 1/2 cups Granulated Sugar
• 3/4 cup Lemon Juice (fresh)
• 1/3 cup Flour

3 Tbsp. Confectioners’ sugar, to dust bars with

Preheat oven to 350F

1. Cut butter into 1/2-inch pieces.  In food processor, combine all ingredients and process mixture begins to form small lumps.
2. Sprinkle mixture into a 13×9x2 baking pan, and press down evenly into the bottom of the pan.
3. Bake on the middle rack of the oven about 20 minutes, or until golden.  While base is cooking, prepare the topping.  After base is cooked, reduce heat to 300F.
4. In a bowl, whisk together eggs and granulated sugar until well combined.
5. Stir in lemon juice and flour and mix well to combine.
6. Heat the jam in a microwave-safe bowl 1 minute, until pourable.  Spread the jam over the par-baked shortbread base in an even layer.  Then pour the lemon mixture over the jam layer and spread evenly.
7. Cook the topped base in the middle of the 300F oven until set, about 30 minutes.
8. Cool completely in pan, then cut into 24 bars.  Sift confectioners’ sugar over the bars and serve.