Lemon Bars With Raspberries

• 12 lb unsalted butter, at room temperature
• 3 cups granulated sugar, divided
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 14 teaspoon salt, divided
• 5 large eggs
• 34 cup fresh lemon juice
• 2 tablespoons fresh lemon zest
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 1 teaspoon vanilla extract
• 1 tablespoon Cointreau liqueur (optional)
• 14 cup confectioners' sugar
• 1 cup fresh raspberry

1. Preheat oven to 350 Celsius.
2. In food processor, cream softened butter, 1/2 cup granulated sugar and 1/8 teaspoon salt.
3. Add 2 cups flour and pulse until it forms a loose ball.
4. Press into bottom of 9 X 13 pan, going about 1/3" up the sides.
5. Bake crust for 15-20 minutes, until very lightly browned.
6. While crust is baking, beat eggs.
7. Mix in 2 1/2 cups granulated sugar, lemon juice, lemon zest, 3 Tablespoons flour, corn meal, 1/8 teaspoon salt, vanilla extract, and Cointreau (if using).
8. Whisk well, making sure there are no lumps.
9. Pour over crust.
10. Return to oven and bake 30-35 minutes, until lightly set and lightly browned around the edges.
11. Let cool completely on wire rack.
12. Cut into squares, dust with powdered sugar and top with fresh raspberries.

unsalted butter, granulated sugar, flour, cornstarch, salt, eggs, lemon juice, lemon zest, allpurpose, cornmeal, vanilla, liqueur, sugar, fresh raspberry

Taken from www.food.com/recipe/lemon-bars-with-raspberries-486834 (may not work)