These luscious squares have a raspberry jam layer tucked between a crisp sugar-cookie crust and a lemon topping. Be sure to provide forks, paper plates and plenty of napkins for serving these old-fashioned favorites.
Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).
- 1 3/4 cups plus 1/3 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water, if needed
- 1 cup jam, such as raspberry, sour cherry or apricot
- 2 cups granulated sugar
- 2 teaspoons grated lemon zest
- 4 eggs, beaten
- 3/4 cup lemon juice
- 1 Preheat an oven to 350F. Butter a 9-by-13-inch baking pan. Place the 1 3/4 cups flour, 1/2 cup confectioners' sugar and salt in a food processor and pulse to blend. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.
- 2 Press the dough evenly over the bottom of the prepared baking pan. Bake until the crust is lightly golden, about 20 minutes. Let cool for at least 30 minutes, then evenly spread the jam over the crust.
- 3 In a bowl, whisk together the granulated sugar, the remaining 1/3 cup flour and the lemon zest. Place the eggs in a large bowl and slowly add the flour mixture, beating with an electric mixer until well blended, 1 to 2 minutes. Add the lemon juice and mix to combine.
- 4 Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate. Bake until the lemon topping is just set, 25 to 30 minutes. Let cool in the pan. Dust with confectioners' sugar and cut into squares with a serrated knife. Place in a covered container and keep cool until ready to serve. Makes 24 squares.