Fresh Raspberry Bars

The lemon cheesecake custard used here is also available as a standalone recipe: Fresh Raspberry Bar Lemon Cheesecake Custard.

Ingredients

• 1 cup (240 ml) unsalted butter (2 sticks) cut into 1-inch (3 cm) chunks
• 1/4 cup (60 ml) packed light brown sugar
• 1/2 tsp. (2.5 ml) kosher salt
• 2 cups (480 ml) unbleached all-purpose flour
• 3/4 cup (180 ml) seedless raspberry jam
• 1 pint (2 cups) fresh raspberries
• 8-oz. (225 g) pkg. cream cheese, softened
• 1/2 cup (120 ml) granulated sugar
• 1 Tbsp. (15 ml) unbleached all-purpose flour
• 1 large egg
• 1 large egg yolk
• 1 Tbsp. (15 ml) finely shredded lemon peel (zest)
• 2 Tbsp. (30 ml) freshly squeezed lemon juice
• 1/2 tsp. (2.5 ml) pure vanilla

Method

1. Preheat the oven to 350 degrees F (175°C). Line a 13x9x2-inch (33x23x5 cm) baking pan with a 24-inch (61 cm)-long sheet of aluminum foil, leaving extra foil extending over the ends (use this later to lift the bars from the pan). Spray the foil with cooking spray and set aside.
2. In a large bowl, beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
3. Add the brown sugar and salt, and beat on low speed until incorporated, 30 seconds to 1 minute. You're not trying to cream it, you're just mixing it in.
4. With the mixer off, add the 2 cups (480 ml) flour. Beat on low speed until the flour is incorporated. Increase the speed to medium and mix until the ingredients form an even dough. ("People tend to undermix shortbread, which makes it too crumbly. It's tough to overmix because of the amount of butter.")
5. Break the dough into small chunks and distribute in the prepared pan. With your fingers, press the dough into an even layer.
6. Bake 20 minutes, or until the dough has begun to puff and is just set. Cool on a wire rack 5 minutes.
7. Spread the jam evenly over the crust.
8. Sprinkle evenly with the raspberries.
9. With a lemon zester, remove the peel from the lemon, making sure to avoid the bitter white pith. ("For the most flavor, you want to do this right before baking.")
10. In a large bowl, beat the cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in the granulated sugar and 1 tablespoon (15 ml) flour until blended. With the mixer running, add the egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
11. Pour the custard batter evenly over the berries. Tilt the pan back and forth to distribute evenly.
12. Bake at 350 degrees F (175°C) for 25 to 30 minutes, or until barely set. Transfer to a wire rack until completely cool, about 1 hour, then cover and transfer to the refrigerator. Chill 2 hours. The top might crack slightly as it cools.
13. Use the foil to lift the bars from the pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from the sides of the bars. Cut into squares and enjoy!

These are just fabulous.