Lemon Raspberry Bars

CITRUS FRUITS ARE SUCH A BLESSING during the long weeks of winter. I have especially enjoyed lemons lately. Their pretty yellow color adds cheer to the fruit bowl, their fragrance is very uplifting, and the tart puckery taste wakes the palate like nothing else. After all the nuts and chocolate and richness of the holidays, a lemon dessert seems so refreshing.

These delicious bars start with a buttery shortbread base which is lightly baked then covered with raspberry jam. The simple-to-make topping separates as it bakes into an oozy lemon curd with a crunchy, zesty crust.  Sprinkling  the cooled bars with powdered sugar gives a snowy winter appearance.

Lemon Raspberry Bars
(The English Kitchen)

Base:
2 cups flour
1/3 cup powdered sugar
1/4 tsp. salt
1 cup cold butter

Lemon Topping:
2 1/4 cups sugar
zest of 1 lemon
1/2 tsp. baking powder
3 T. flour
3 eggs
1/3 cup freshly squeezed lemon juice

Raspberry Jam - about 3/4 cup or to taste

Powdered Sugar

Preheat oven to 350 degrees. Butter and flour an 11x7 inch baking pan.

Whisk together the flour, powdered sugar, and salt. Cut the butter into small cubes and add it to the flour. Cut into the flour with a pastry blender, 2 knives, or your fingers until you have coarse crumbs. Press the mixture into the prepared baking pan. Bake for 15 minutes, until firm. Remove from oven.

In a small bowl, stir the jam with a fork to loosen it up then spread over the warm base.

Whisk together the sugar, zest, baking powder, flour, eggs, and lemon juice until well combined. Spread over the jam.

Bake for 25 to 30 minutes until set and lightly browned. Remove from the oven and cool completely. Dust the top generously with powdered sugar and cut into squares.