Lemon Raspberry Squares

1 ¾ cup flour plus 1/3 cup flour

½ cup powdered sugar

salt

1 cup butter, cold, cut into pieces

1 teaspoon ice water if needed

1 cup raspberry jam

4 eggs

2 cups sugar

2 teaspoons lemon zest

¾ cup lemon juice

powdered sugar

Oven at 350. Butter 9x13 pan.

In a food processor, add 1 ¾ cup flour, powdered sugar, and salt and pulse to blend. Add butter and process until the dough begins to form a ball (add ice water if necessary).

Press the dough over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for at least 30 minutes, then evenly spread jam over the crust.

In a large bowl, beat the eggs. Add sugar, 1/3 cup flour, and zest and mix well with an electric beater 1-2 minutes. Add lemon juice and mix to combine.

Pour lemon mixture over jam layer. Bake until the lemon topping is just set, about 25-30 minutes. Let cool in the pan. Dust with powdered sugar and serve.