LEMON RASPBERRY SQUARES

l-3/4 cups plus l/3 cup flour
l/2 cup confectioners sugar
l/2 tsp. salt
2 sticks chilled butter, cut into small pieces’l tsp. ice water, if needed
l cup jam, such as raspberry, sour cherry or apricot
2 cups granulated sugar
2 tsp. lemon zest
4 eggs beaten
3/4 cup lemon juice
Heat oven 350. Butter 9xl3″ baking pan. Place the l-3/4 cups flour, l/2 cup confectioners sugar and salt in food processor and pulse to blend. Add butter and process until dough begins to form ball, adding the ice water if necessary. Press dough evenly over bottom of prepared baking pan. Bake until crust is lightly golden about 20 mins. Lewt cool for at least 30 mins. then evenly spread the jam over the crust. In bowl whisk together granulated sugar, remaining l/3 cup flour and lemon zest. Place eggs in large bowl and slowly add the flour mixture beating with an electric mixer until well blended, l to 2 mins. Add lemon juice and mix to combine. Pour the lemon mix carcarefully over the raspberry jam layer, making sure to keep layers separate. Bake until lemon topping is just set, 25-30 mins. Let cool in pan. Dust with confec. sugar and cut into squares with a serrated knife, Place in covered container and keep cool until ready to serve.
Makes 24 squares. William Sonoma