Raspberry Lemonade Squares

recipe from King Arthur Flour

Base 

1 1/2 cups flour
1/2 cup glazing sugar or confectioners' sugar
1/4 tsp salt
1 tbsp lemon zest
10 tbsp soft butter
1 tsp vanilla extract

To make the base

Preheat the oven to 350 F. Lightly grease a 9-inch square pan, or line it with foil or parchment paper.

In a medium bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it.

Press it into the bottom and 1/2 inch up the sides of the prepared pan.

Prick the dough all over with a fork.

Bake the crust for 22 to 26 minutes, until it's golden.

Reduce the oven temperature to 300 F. 


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Filling
5 large eggs
3/4 cup lemon juice, freshly squeezed
1 tbsp lemon zest (grated rind)
12-ounce bag frozen raspberries, thawed (about 3 cups raspberries), pureed and strained to make about 3/4 to 1 cup seedless puree
2 cups sugar
1/8 tsp salt
2 tbsp Instant ClearJel or cornstarch

To make the filling

In a medium bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree.

Whisk the ClearJel or cornstarch with the sugar and salt, then stir into juice mixture.

Pour filling over the baked crust.

Bake the bars for 30 to 35 minutes, until the middle is set. Cool before topping. 


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Topping
1 cup white chocolate chips or chunks
3 tbsp cream
1 tbsp corn syrup

To make the topping

Melt the white chocolate over low heat, or in the microwave.

Stir in the cream and corn syrup.

Spread over the cooled squares.

Decorate with shaved white chocolate, if desired.

When the topping is set, slice into squares. Refrigerate any uneaten squares.