Raspberry Lemon Bars

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Base:
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 tsp baking soda
1/2 tsp grated lemon peel
1 cup butter, chilled and cut into 1/4 inch slices
1 egg, slightly beaten

Filling:
1 12 oz. pkg. frozen raspberries
1 1/4 cups granulated sugar
1/4 cup water
3 tbsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp vanilla

Preheat the oven to 350 degrees.

You can either do the base in a bowl, or a food processor fitted with a steel blade.

Combine flour, sugar, baking soda, and lemon peel. Cut in the butter and egg with a fork, or, if using the food processor, with five-second pulses, until the mixture looks like coarse crumbs. Set aside two cups of this mixture. Press the rest evenly into an ungreased jelly roll pan (15 1/2 x 10 1/2 inches), and bake for 8 minutes.

In a 2-quart saucepan over medium-high heat, combine all the filling ingredients. Keeping an eye on it and stirring frequently, cook for about 8 – 15 minutes, or until the sauce has thickened to a jam/spread-like consistency. Spread the filling evenly over the base, and sprinkle the reserved flour mixture over all. Bake for another 15 – 20 minutes, or until golden brown.

Cool completely before cutting.

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