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The bright-pink center of these squares will remind you, in appearance and taste, of pink lemonade.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup glazing sugar or confectioners' sugar
1/4 teaspoon salt
1 tablespoon lemon zest
10 tablespoons soft butter
1 teaspoon vanilla extract
5 large eggs
3/4 cup lemon juice, freshly squeezed
1 tablespoon lemon zest (grated rind)
12-ounce bag frozen raspberries, thawed (about 3 cups raspberries), pureed and strained to make about 3/4 to 1 cup seedless puree
2 cups sugar
1/8 teaspoon salt
2 tablespoons Instant ClearJel or cornstarch
1 cup white chocolate chips or chunks
3 tablespoons cream
1 tablespoon corn syrup
Preheat the oven to 350°F. Lightly grease a 9-inch square pan, or line it with foil or parchment paper.
To make the crust: In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it. Press it into the bottom and 1/2 inch up the sides of the prepared pan. Prick the dough all over with a fork. Bake the crust for 22 to 26 minutes, until it's golden. Reduce the oven temperature to 300°F.
To make the filling: In a medium-sized bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree. Whisk the ClearJel or cornstarch with the sugar and salt, then stir into juice mixture. Pour filling over the baked crust. Bake the bars in a preheated 300?F oven for 30 to 35 minutes, until the middle is set. Cool before topping.
To make the topping: Melt the white chocolate over low heat, or in the microwave. Stir in the cream and corn syrup. Spread over the cooled squares. Decorate with shaved white chocolate, if desired. When the topping is set, slice into squares. Refrigerate any uneaten squares. Yield: 16 servings.