Raspberry Citrus Bars

Thanks for the recipe Gazpacho!

Raspberry Citrus Bars

1 cup butter (no substitutions says the recipe)
3/4 cup powdered sugar
2 cups flour

Cream the butter until soft, and then add your dry ingredients in. (This is easier if you do it in batches: otherwise flour kind of explodes everywhere.) When this is thoroughly combined, press it into a greased 13x9x2" pan and bake at 350 for 20 minutes (it will look slightly golden brown). While that's baking, continue with the rest of the recipe.

4 eggs
1 1/2 cup granulated sugar
1/3 cup lemon juice
2 TBSP orange peel (I used lemon for this since I was squeezing the lemon for the juice anyhow)
1/4 cup flour
1 teaspoon baking powder

Combine the above ingredients thoroughly so that this custard is ready to pour over the top of the crust you're baking.

1 1/2 cups fresh raspberries, washed (I used boysenberries since that is what is growing outside, and when Heather and I made it we used a frozen berry blend from the store that contained raspberries, blackberries, and blueberries. Use whatever berries you have and like and I'm sure it'll work out great.)

When the crust has finished baking, remove it from the oven and distribute the berries evenly over it. Then pour the custard over the berries and return the pan to the 350 oven for another 30 to 35 minutes (done when the middle is set).

Cool in the pan set on a wire rack. If desired sprinkle with additional powdered sugar when serving.