Lemon Bars With Raspberries

Name: Lemon Bars With Raspberries
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 36 serving(s)
Ingredients: 1/2 lb unsalted butter, at room temperature; 3 cups granulated sugar, divided; 2 cups all-purpose flour; 1 tablespoon cornstarch; 1/4 teaspoon salt, divided; 5 large eggs; 3/4 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); 1/4 cup confectioners' sugar; 1 cup fresh raspberry

Submitted by Shazzypupp

"Super lemon!"

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 36

ingredients

¹⁄₂ lb unsalted butter, at room temperature
3 cups granulated sugar, divided
2 cups all-purpose flour
1 tablespoon cornstarch
¹⁄₄ teaspoon salt, divided
5 large eggs
³⁄₄ 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)
¹⁄₄ cup confectioners' sugar
1 cup fresh raspberry

directions

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