8tablespoonsunsalted butter (1 stick), at room temperature
1/4cupsugar
1cupunbleached all-purpose flour
pinchsalt
For the filling:
1 1/2cupssugar
3egg whites
1whole egg
2/3cupfreshly squeezed lemon juice (from 3 lemons)
2tablespoonslemon zest (from 2 lemons)
2/3cupunbleached, all-purpose flour
pinchof salt
1-2cupsof frozen raspberries, defrosted
1tablespoonconfectioner’s sugar
Instructions
Preheat oven to 350 degrees. Line a 8×8″ square baking pan with a strip of parchment paper that covers the bottom and overlaps on either side (this is so after it cools, you can pull out the entire pan of lime bars and cut them neatly).
Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.
Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Discard any remaining seeds. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set.
Let cool completely then place in the fridge to chill. Once chilled, using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.