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1
Preheat the oven to 350F
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2
Lightly grease a 9-inch square pan, or line it with foil or parchment paper.
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3
To make the crust:
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4
In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it.
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5
Press it into the bottom and 1/2 inch up the sides of the prepared pan.
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6
Prick the dough all over with a fork.
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7
Bake the crust for 22 to 26 minutes, until it's golden.
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8
Reduce the oven temperature to 300F
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9
To make the filling:.
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10
Puree and strain raspberries to make about 3/4 to 1 cup seedless puree.
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11
In a medium-sized bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree.
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12
Whisk the cornstarch with the sugar and salt, then stir into juice mixture.
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13
Pour filling over the baked crust.
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14
Bake the bars in a preheated 300F oven for 30 to 35 minutes, until the middle is set.
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15
Cool before topping.
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16
To make the topping:
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17
Melt the white chocolate over low heat, or in the microwave.
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18
Stir in the cream and corn syrup.
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19
Spread over the cooled squares.
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20
Decorate with shaved white chocolate, if desired.
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21
When the topping is set, slice into squares.
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22
Refrigerate any uneaten squares.
