Lemon- Lime Raspberry Squares

Ingredients

Crust
½ cup all purpose flour
1 cup cornmeal
1/3 cup icing sugar
1 tsp salt
170 g cold unsalted butter, diced
zest of 1 lemon, grated

Filling
8 large eggs
1 ¼ cup sugar
4 tbsp all purpose flour
zest of 1 lemon, grated
Zest of 2 limes, grated
juice of 2 lemons
Juice of 2 limes
300 ml whipping cream
Pinch salt
1 ½ cups frozen raspberries

Method

• Line a 9 x 13 inch rectangular cake pan with two layers of baking paper so that it over hangs the top of all four sides
  
• Crust: pulse together the flour, cornmeal, sugar, salt, butter and zest in a food processor until mixture resembles coarse meal. Press into the bottom of the cake pan and bake until golden, approx. 20 minutes at 350’f.
  
• Filling: whisk together eggs, sugar, flour, and zests. Whisk in juices, cream and a pinch of salt, and immediately pour into hot crust, then bake until
  
• Just set, approx 20 minutes. Gentle place frozen berries evenly over the top and bake for another 5 minutes. Place pan on a rack to cool.
  
• Chill, and cut into squares
  
  Recipes created by Executive Chef Frank Abbinante