This is an interesting version of those lemon bars we all like. They are so pretty with the raspberries.
Crust:
1 1/2 cup butter (No substitue)
1 C + 2 T. powdered sugar
3 C. flour
Mix together until crumbly and well mixed. Press into a large cookie sheet. Bake 350 for 20 min.
Filling:
6 eggs
3 C. sugar
1/2 C. fresh Lemon Juice
2 tsp. grated lemon peel
6 T. flour
1 1/2 tsp. baking powder
Beat together until well blended.
Take 1 large package of frozen whole raspberries. Do not thaw. Sprinkle evenly over the crust. Pour the filling carefully over the raspberries. Bake at 350 for 35-37 min. These are better to overbake than underbake because the raspberries add some liquid. make sure they are well done. Sprinkle lightly with powdered sugar if desired.