Lemon And Raspberry Bars

• 4 None lemons, 2 thinly sliced, 2 zested and juiced
• 3 tbsp + 425g caster sugar
• 250 g soft butter
• 11 None eggs, 5 separated
• 400 g plain flour
• 3 tsp baking powder
• 150 ml milk
• 4 tbsp cocoa powder
• 500 g low-fat quark
• 500 g mascarpone cheese
• 90 g cornflour
• 400 g raspberries
• None None icing sugar for dusting

1. Preheat oven to 400u0b0F. Place lemon slices on a baking sheet lined with parchment paper and sprinkle with 3 tbsp sugar. Place in oven for 10 mins until caramelized then remove from oven and set aside to cool completely.
2. Meanwhile, grease and flour a 13x15 inch rimmed baking tray. Cream butter and 3/4 cup sugar. Add 6 whole eggs, 1 at a time. Fold in flour and baking powder then add milk and cocoa powder. Transfer to prepared pan, smooth and chill.
3. Turn oven down to 325u0b0F. Beat egg yolks with remaining sugar. Add quark (or cottage cheese, if using), mascarpone (or whipped cream cheese, if using), lemon zest and lemon juice. Add cornstarch slurry then spread over the cake base and smooth. Gently press in raspberries and bake for 45 mins. Remove from oven, set on wire rack and let cool.
4. To serve, dust with powdered sugar and decorate with lemon slices. Cut into pieces.

lemons, butter, eggs, flour, baking powder, milk, cocoa, cornflour, raspberries, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/18667 (may not work)