Lemon Raspberry Squares
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.
Place the eggs in a large bowl and slowly add 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.
Makes 24 squares.
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