Raspberry Lemon Bars

• For the Crust
• 1 cup unsalted butter, cut into 1 inch chunks
• 1/4 cup brown sugar, packed
• 1/2 teaspoon salt
• 2 cups flour
• For the Topping
• 3/4 cup seedless raspberry preserves (or strawberry)
• 2 cups fresh raspberries
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon flour
• 1 egg
• 1 egg yolk
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla

1. Preheat oven to 350. Butter and flour your 9x13 or line it with aluminum foil, allowing some to come over the edges as you'll lift the bars up at the end to cut them. In a mixer beat the butter just about 30 seconds.
2. Add brown sugar and salt and beat until incorporated. With mixer off add in the flour then beat on low until blended then increase the speed so that it makes a nice crumbly dough. Break dough into pieces and place in the bottom of your prepared 9x13, pushing it together with your fingertips. Bake for 20 minutes until just golden then let to cool for 5 minutes.
3. If you're using aluminum foil brush it with butter so it will keep from sticking around the edges. Now add on your jam and spread it out evenly then sprinkle with the raspberries.
4. In a mixer beat the cream cheese for about 30 seconds then add in the sugar and flour until blended. With the mixer running add your eggs, lemon zest, juice, and vanilla. Mix it all until smooth. Pour over the raspberries and tilt the pan just a bit so it goes throughout the bars.
5. Bake for 25-30 minutes, just until set. Cool for an hour at room temperature then place in the fridge to cool for 2 hours. When you're ready to enjoy them either cut them straight out of the pan or lift them out with the aluminum foil and cut them up from there.

crust, unsalted butter, brown sugar, salt, flour, seedless raspberry preserves, fresh raspberries, cream cheese, sugar, flour, egg, egg yolk, lemon zest, lemon juice, vanilla

Taken from food52.com/recipes/13122-raspberry-lemon-bars (may not work)