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Crust:
2¼ sticks (18 tablespoons) unsalted butter, room temperature
½ cup sugar
2 cups all-purpose flour
½ teaspoon salt
Raspberry lemon layer:
3 cups sugar
1 1/3 cups all-purpose flour
3 tablespoons lemon zest
¼ teaspoon 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
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1st Keep
 Karin
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hillwll
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evajalil
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