Yields: 28 bars (or 16, depending on how you cut them)
For the crust:
1/4 cup granulated sugar
1/4 teaspoon lemon zest
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
1 cup unbleached all-purpose flour
For the filling:
1 cup fresh raspberries
3/4 cup granulated sugar
1/4 cup plus 1 tablespoon fresh lemon juice (from 2 lemons)
1/3 cup unbleached all-purpose flour
Powdered sugar, for dusting
Heat oven to 350 degrees F. Line an 8-by-8-inch square baking pan with parchment paper, extending up two sides (for “handles”). Lightly grease bottom and sides of pan with cooking spray.
In a food processor, combine sugar, lemon zest and salt. Add butter and pulse until crumbly and well combined. Add flour and pulse until a dough forms.
Press dough evenly into bottom of prepared baking pan. Bake 15 minutes or until set and lightly golden on the edges. Set aside to cool while you make the filling.
Puree raspberries in food processor (no need to clean) until liquid. Strain mixture to remove seeds and excess pulp. You should be left with about 1/3 cup raspberry puree.
In a large bowl, whisk together eggs, sugar and lemon juice. Add in about 2 tablespoons raspberry puree and the flour; stir until well combined. Pour filling onto crust and bake until set, about 25 to 30 minutes. Cool completely in pan before dusting with powdered sugar and cutting into bars.