Preheat the oven to 325 degrees F. Line a 9 x13 pan with foil then spray with nonstick spray.

CRUST: combine butter and powdered sugar with electric mixer on medium-high speed for 2-3 minutes, until fluffy. Add flour and mix another minute until combined. Transfer to the prepared pan. Pat to an even thickness over bottom of the pan. Poke all over with damp fork. Bake for 25 minutes or until lightly golden. Remove and cool briefly on a baking rack. Dont wash bowl. .

TOPPING: In same bowl, beat eggs and sugar, just till combined. Then beat in juice and zest, just till combined. Add flour and beat on low until just combined. If over-beaten therell be a yucky layer on top. Pour topping over the warm crust. Gently press 36 berries on filling in an 6x6 grid.

Bake at 325 for an additional 25 minutes, or until the filling is set.

Cool completely. If using pan with removable bottom, remove to a large cutting board. Cut between the lines of berries so there are 6 cuts each way for 1.5x2 bars. Before dusting with sugar, very lightly spritz with water so it will stick better. Now generously dust with sugar

* A teaspoon of cornstarch for every 1/4 cup of powdered sugar helps keep powdered sugar from melting into the bars.

Note: Crust can be prepd up to 2 days in advance, wrapped in plastic and pop in the fridge. When ready to bake the bars, bring the dough to room temp and pat out as described above.

Notes: If using the removable bottom pan, line with foil up the sides so lemon doesnt spill over and out.. Made for Girvetz dinner 11/2/23.

This recipe has a little less lemon filling to make room for the raspberries.