Raspberry Bars

1 C butter, cubed and chilled
265 flour
100 g sugar
1/2 t salt
2 t vanilla
6 oz frozen raspberries
2 T butter
200 g sugar
12 g cornstarch
3 eggs, room temp
1/2 C lemon juice (3 lemons)
1 t raspberry extract

Preheat oven to 350.
Line 8x8 pan with parchment paper.
In food processor, pulse butter and 265 g flour.
Add 100 g sugar, salt, and vanilla.
Continue pulsing until mixture sticks together.
Press firmly into bottom of pan.
Bake 45 mins or until lightly browned.
Separately, microwave frozen raspberries and butter until soupy.
Add sugar, cornstarch, eggs, lemon juice, and raspberry extract.
Blend with an immersion blender until uniform.
Slowly pour filling onto warm crust.
Lower oven to 325 and bake 30 mins or until center is set.
Cool at room temp for 2 hours.
Refrigerate at least 2 hours.
Cut into bars.

LTK, loosely based on
sallysbakingaddiction