Lemon Bars With Raspberries

Super lemon!

• Ready In: 1 hr 10 mins
• 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

1. Preheat oven to 350 Celsius.
2. 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.
3. Bake crust for 15-20 minutes, until very lightly browned.
4. 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.
5. Let cool completely on wire rack. Cut into squares, dust with powdered sugar and top with fresh raspberries.