6 tbsp. butter
1 c. sugar
1 c. plus 2 tbsp. all-purpose flour
2 eggs
1/4 tsp. shredded lemon peel
3 tbsp. fresh lemon juice
1/4 tsp. baking powder

Beat butter 30 seconds. Add 1/4 cup of the sugar and 1/4 teaspoon salt and beat until fluffy. Stir in the 1 cup of flour. Pat this mix into an 8 x 8 inch baking pan that has been lightly greased. Bake at 350 degrees for 15 minutes.

While crust bakes, beat eggs. Add remaining 3/4 cup of sugar, 2 tablespoons flour, lemon peel, lemon juice and baking powder. Beat 3 minutes or until slightly thick. Pour over baked layer. Bake in the 350 degree oven for 25 to 30 minutes or until edges are light brown. Cool and cut into serving squares. Top with fresh red raspberries and shake on powdered sugar.

These travel well. Take raspberries along in a separate container and top with the fruit and powdered sugar at the last minute. Makes 16 squares.