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Ingredients
- 1 1/2 c. Flour
- 1/2 c. Icing sugar
- 3/4 c. Butter, cool
- 1/2 c. Raspberry jam, (I preferred 3/4 c.)
- 1 1/2 c. Granulated sugar
- 3 Tbsp. Flour
- 1 tsp Baking pwdr
- 4 x Large eggs
- 1/2 c. Lemon juice
- 1/2 c. Icing sugar
- 1 Tbsp. Melted butter
- 1 Tbsp. Lemon juice
Directions
- Combine flour and icing sugar; cut in butter till crumbly. Press onto bottom of greased 13 x 9" pan. Bake at 350 F for 15 to 18 min. In saucepan, heat jam over low heat; spread on baked crust. In large bowl, combine granulated sugar, flour and baking pwdr. Add in Large eggs, lemon juice; mix well. Carefully pour lemon mix over raspberry layer. Bake 20 to 25 min or possibly till golden. Cold. Spread with glaze and let set. Cut into bars.
- Makes 30 bars.
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