Yield: about 24-30 bars*
Ingredients:
For the crust:
2¼ sticks (18 tbsp.) unsalted butter, at room temperature
½ cup sugar
2 cups all-purpose flour
½ tsp. salt

For the raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tbsp. lemon zest
¼ tsp. salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice

Confectioners’ sugar, for dusting