Lemon Raspberry Squares

I can't truly take credit for this recipe.  The base recipe was given to me by the one and only Liz Young. I merely tweaked it for the Christmas season.  Lemon squares are tart and sweet and adding raspberry jam adds a layer of tanginess to this recipe that makes it fresh and fun.

Lemon squares are incredibly easy to make as long as you have the right pan and you make a good crust.

Ingredients:

Crust:
2 cups Flour
1/2 cup Confectioners sugar
1 cup Cold butter, cut into cubes
1/2 cup Seedless raspberry jam

Lemon Curd:
4 Large eggs
2 cups Sugar
1/3 cup Fresh squeezed lemon juice
1/2 tsp Lemon zest
1/4 cup Flour
1/2 tsp Baking powder

Method:

1. Preheat the oven to 350 degrees F.  Thoroughly grease the sides and bottom of a 9x13 glass pan.  In the bowl of a stand mixer, blend the flour and confectioners sugar.  Add the butter 1 cube at a time to the mixture.  The mixture will become crumbly. Do not overmix and form a solid dough.

2.  Spread the mixture evenly in the pan, and all the way to the edges.  Pat the crust down until it becomes a more solid dough.  Make sure you get the crust all the way to the edge of the pan. Attempt to have it bond with the glass pan.  Place dough in oven. Bake for 15 to 20 minutes, or until crust turns a golden brown color.  Set aside, let it cool.

3.  When the crust has cooled, warm the half cup of jam in the microwave for 30 seconds to 1 minute.  Spread the jam evenly over the crust.

4.  In the bowl of a mixer, whisk the eggs, sugar, lemon juice and lemon zest until fully combined.  Add the flour and baking powder.  Whisk until fully combined, scraping down the bowl if necessary.  Pour the lemon curd over the crust.  Make sure it is spread evenly across the crust.

5.  Place lemon squares in oven and bake for 20-25 minutes, or until curd sets.  Allow squares to cool overnight before trying to depan.

Nutritional info based on 48 squares from a 9x13 pan

107 calories

16.5 g carbs

4.3 g fat

1.2 g protein