Lemon Raspberry Bars with Raspberry Glaze                               Created by Jon Payne

1 cup butter, softened

1/2 cup white sugar

2 cups all-purpose flour

1/4 teaspoon salt

4 eggs

1 1/2 cups white sugar

3/4 cups all-purpose flour

3 lemons, juiced

Zest of 2 lemons

8 oz. raspberry jam

2 cups confectioners’ sugar

3/4 cup raspberry Limoncello

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, blend together softened butter, flour and sugar.  Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

In another bowl, whisk together the sugar and flour. Mix in the eggs and lemon zest and juice. Pour over the baked crust.  In a separate bowl whisk the raspberry jam (save all but ¼ cup) to make it more liquid.  Then spread in lines horizontally across the pan.  Use a fork to drag vertically across to make lines in the bars.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. While they are cooling whisk together the confectioners’ sugar, raspberry Limoncello and a 1/4 cup of the raspberry jam.  Put into a zip lock bag and cut the tip off and pipe on to the bars that have been cut into squares.