Pink Lemonade Bars

Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.

In a food processor, pulse together the sugar, zest, and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly.

Press the dough into the prepared pan and about 1/2-inch up the sides. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling. Leave oven on.

Puree the raspberries in your food processor until they’re as liquefied as they’ll get. Run the puree through a fine-mesh sieve to remove seeds, yielding about 1/3 cup of puree.

In a medium bowl, whisk together the eggs, sugar, and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree. Stir in flour. Pour into the cooling crust and return the pan to the oven.

Bake the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. Dust with powdered sugar before serving.