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1
Preheat oven to 375u00b0F Spray a 13 x 9 inch pan with non-stick cooking spray. Line the pan with parchment or foil leaving a 3 inch overhang on each short end of the pan, and spray the lining with more cooking spray. Set aside.
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2
In a medium bowl combine flour, confectioners' sugar, and 1/4 tsp salt. Cut 10 tbls butter into small pieces and cut into the flour mixture until mixture resembles coarse meal.
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3
Pour mixture into the prepared pan and pat lightly to create an even layer. Bake until crust is light golden brown, about 30 minutes. Remove pan from oven and reduce heat to 350u00b0F.
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4
While the crust bakes place granulated sugar and lemon zest into a medium saucepan and rub zest into the sugar with a spoon until sugar is moistened.
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5
Add the lemon juice, eggs and yolks, remaining 2 tbls butter, and 1/4 tsp salt and place the pan over medium-low heat. Cook, stirring constantly, until mixture thickens and registers 155F to 160F on a thermometer.
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6
Off heat stir in the vanilla and cream. Pour the mixture through a mesh strainer set over a medium bowl. Discard remaining solids and immediately scrape the lemon mixture onto the warm crust, spreading evenly.
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7
Bake the bars until the very center of the filling barely jiggles when you shake the pan, about 12 minutes. Remove from oven.
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8
While the lemon bars bake heat the jelly in a small saucepan set over medium heat until it is warm and fluid. Off heat add the berries and gently fold until coated and shiny.
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9
Spoon the berry mixture over the lemon bars and transfer the dish to a wire rack to cool completely.
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10
Serve once the bars are cooled, or cover loosely with plastic wrap and refrigerate. Bars can be made 2 days in advance.
