- 3 ounces salted butter, preferably organic, cut in chunks
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 5 tablespoons all-purpose flour
- 1½ cups sugar
- ½ cup fresh-squeezed lemon juice
- ¼ cup raspberry purée (instructions below)
- Zest of ½ lemon
- 4 eggs
- Powdered sugar, for garnish
Preheat oven to 350°. Prepare an 8- by 8-inch pan by brushing all sides with butter or coating with nonstick cooking spray.
For crust, in a stand mixer with paddle attachment, combine all crust ingredients. (Mixture can also be mixed by hand with a wooden spoon.) Once it forms a crumbly mixture, press into prepared pan. Bake for 20 minutes.
While crust bakes, make filling. In a medium bowl, whisk together flour and sugar (this prevents flour from clumping up custard). Add lemon juice, raspberry purée, lemon zest and eggs. Whisk until smooth.
Pour lemon mixture over baked crust. Return pan to oven and bake an additional 30–35 minutes. When filling center is set, remove from oven. Cool and dust with powdered sugar. Cut into 2- by 2-inch squares.
Put ½ cup fresh raspberries in a small bowl and mash with a fork. Put raspberries in a wire strainer placed over a bowl. Using back of a large spoon, press on raspberries to release as much juice as possible. Discard seeds.
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