Lemon Squares

• 1-1/3 cups all-purpose flour 320 ml
• 1/2 cup + 2Tbsp butter, diced 150 ml
• 1/3 cup white sugar 80 ml
• 4 large eggs
• Grated zest of 2 lemons
• 2/3 cups lemon juice 160 ml
• 1-2/3 cups sugar 400 ml
• 1/3 cup all-purpose flour 80 ml
• 1/2 tsp baking powder 2.5
• Confectioner's sugar for dusting
• Fresh Raspberries for Garnish

1. Preheat oven to 350F
2. Line a 9 x 9" square pan with baking parchment
3. Place rack in the middle of the oven
4. Place the 1-1/3 cups flour butter and 1/3 cup white sugar in the bowl of a food processor. Whirl until the mixture is crumbly. Press the mixture using your finger tips evenly into the bottom of the parchment lined pan. Place in the oven and bake for 12 minutes or just until firmed but not browned.
5. Meanwhile whisk the eggs, lemon zest, lemon juice and 1-2/3 cups/ 400 ml of sugar in a large bowl until blended. Stir in the 1/3 cup flour and bakingpowder until thoroughly combined. Pour the mixture over the warm crust and bake for 25 minutes longer or until the topping is set. Place on a rack to cool and dust the top with icing sugar using a small sieve to distribute the sugar evenly. Cool completely, cover and refrigerate. Cut into 9 squares before serving

flour, white sugar, eggs, lemons, lemon juice, flour, dusting, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/lemon-squares-52993991 (may not work)