Raspberry lemon bars

We were asked to bring dessert for dinner at a friends in the weekend and I remembered this favourite I'd made several times last year.  I discovered this recipe around the time that I realised 'bars' are what we call a 'slice' at home.   I once substituted lime for the lemon.  It was too tart - I probably needed to put less in but I'd recommend sticking to lemon.  Be careful to bake it for long enough too, you want it to feel pretty firm in the middle.  I know you probably know this, but take the time to read the recipe before you want to bake it, I was caught out several times with timing issues! It. Is. Really. Delicious.

Preheat oven to 350F.  Line an 8" circular pie pan with parchment paper.  Set aside.

For the crust:

1/2 cup unsalted butter, softened

1 cup flour

1/4 cup confectioners' sugar

1/4 tsp baking powder

1/8 tsp salt

1/2 tsp grated lemon zest

Preparing the crust:
Prepare the crust:  Combine all the crust ingredients in a medium bowl and stir with a wooden spoon until a soft dough forms.  Press evenly into the prepared pan.  Refrigerate for 10 minutes.  Bake the crust for 15 minutes, then let cool for 15 minutes.

For the lemon topping:

3 eggs

1 cup sugar

1/4 cup fresh lemon juice

1/2 zest of 1 lemon

1/2 tsp baking powder

2 tsp flour

around 1/2 cup raspberries, fresh or frozen

Lemon topping:  Seive dry ingredients.  Combine all the topping ingredients, except the raspberries, in a medium bowl and whisk until well blended.  Spread the raspberries evenly over the baked crust.  Slowly pour the lemon topping mixture over the raspberries.  Bake for 22-24 minutes.  Lower the oven temperature to 325F and continue baking for 20-25 minutes longer or until topping is set.  Transfer the baking pan to a cooling rack and let cool completely.  Refrigerate for at least 2 hours before cutting.  Dust with powdered sugar before serving.