Lemon Raspberry Squares

recipe from Williams Sonoma

Crust 

1 3/4 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 tsp. salt
16 Tbs. (2 sticks) chilled unsalted butter, cut into small pieces
1 tsp. ice water, if needed

1 cup raspberry jam

To make the crust

Preheat an oven to 350 F. Butter a 9x13 baking pan. Place the flour,  confectioners’ sugar and salt in a food processor and pulse to blend. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.
 

Press the dough evenly over the bottom of the prepared baking pan. Bake until the crust is lightly golden, about 20 minutes. Let cool for at least 30 minutes, then evenly spread the jam over the crust.

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Filling
2 cups granulated sugar

1/3 cup all-purpose flour
2 tsp. grated lemon zest
4 eggs, beaten
3/4 cup lemon juice

To make the filling

In a bowl, whisk together the granulated sugar,  flour, and lemon zest. Slowly add the eggs to the flour mixture, beating with an electric mixer until well blended, 1 to 2 minutes. Add the lemon juice and mix to combine.
 

Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate. Bake until the lemon topping is just set, 25 to 30 minutes. Let cool in the pan. Dust with confectioners’ sugar and cut into squares with a serrated knife. Place in a covered container and keep cool until ready to serve.