From 6 Bittersweets
Adapted from Sophistimom
Makes one 8 x 8-inch pan or 16 2-inch squares
XIAOLU'S NOTES: I iz lazee, so I simply melted the butter and stirred in the dry ingredients. It still tasted great but lacked the pleasant sandiness that I associate with lemon bar bases. Feel free to go either way depending on how much washing you're willing to do afterward 8). A friend made these with lime instead of lemon and reported it was also great!
9 tablespoons unsalted butter (1 stick plus 1 tablespoon)
[I reduced to 1/2 cup and melted it]
1/4 cup (50 g) sugar
1 cup (100 g) unbleached all purpose flour
1/4 teaspoon salt
[I added a few pinches of lemon zest]
1 1/2 cups (287g) sugar [I reduced to 1 1/4 cups]
3 large egg whites
1 large egg [I simply used 2 eggs and NO whites]
2/3 cup (150 mL) fresh lemon juice (from 2-3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65 g) unbleached, all-purpose flour
Pinch of salt
1 cup (150 g) frozen raspberries, defrosted
1 tablespoon powdered sugar [I used a few more]
Preheat oven to 350 degrees F (180 degrees C). Line a 8 x 8-inch square baking pan with a strip of parchment paper (8 x 14 inches) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of bars and cut them neatly. You can omit this step completely, though, in which case you need to butter the pan well.)
Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.
Bake for 20 to 25 minutes, or until slightly golden brown. While it cools, prepare the filling.
Whisk sugar, eggs, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust generously with confectioner’s sugar.