Lemon Raspberry Bars

Preheat the oven to 350 F and spray and line an 8x8 baking pan with cooking spray and parchment, so that the parchment hangs over at least two sides of the pan so that you can easily remove the bars from the pan when finished baking. Spray the parchment as well.

For the crust: In the bowl of a food processor, pulse together the All-Purpose Flour (1 cup), Unsalted Butter (1/2 cup), and Powdered Confectioners Sugar (1/3 cup) until a crumbly texture forms. The dough should stick together when squeezed into a ball.

Press the dough into the pan to create a solid dough base in the pan that comes up about ½ the sides of the pan.

Bake the crust for 15-20 minutes or until the edges are lightly browned.

Make the filling: While the crust is baking, puree the Red Raspberries (1 1/4 cups) in a blender until liquid, then strain through a fine mesh strainer to remove the seeds.

Rinse the blender and add the raspberry puree, zest of Lemon (1), Lemon Juice (1/2 cup), Granulated Sugar (3/4 cup), Eggs (2), Eggs (2) yolks, Kosher Salt (1 pinch), and All-Purpose Flour (1/2 cup) for about 30 seconds.

When the crust is out of the oven, pour the puree over the crust and return the bars back to the oven, reduce heat to 325 F and bake for another 25 minutes or until the mixture is set.

Remove the bars from the oven and cool on a wire rack to room temperature.

Remove the bars from the pan and cut into 12 rectangles.