This was my sister's Kenzie birthday breakfast yesterday and has been dessert ever since.

makes 24 bars at 209 calories each

2 sticks unsalted butter cut into chunks
1/4 C packed light brown sugar
1/2 t salt
2 C flour
3/4 C seedless raspberry jam
1 pint or 2 C fresh raspberries
8 oz package softened cream cheese
1/2 C sugar
1 T flour
1 large egg
1 large egg yolk
2 T lemon zest
2 T fresh lemon juice
1/2 t vanilla
powdered sugar (optional)

Preheat oven to 350 degrees. Line a 13x9 baking pan with 2 foot sheet of foil, leaving extra foil extending over ends. Set aside.

In a large bowl, beat butter with electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds. Add brown sugar and salt, beat on low speed until well mixed, about 30 seconds to 1 minutes. Turn the mixer off. Add 2 C flour. Beat on low until flour is incorporated. Increase speed to medium, mix until ingredients form an even cohesive dough.

Break dough into small chunks and distribute in prepared pan. With your fingers, press dough into an even layer. Bake 20 minutes then cool on wire rack for 5 minutes.

Spray a thin layer of nonstick spray onto edges so that the filling won't stick.

Spread jam evenly over crust. Sprinkle evenly with raspberries. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith.

In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.

Pour batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 degrees for 25 - 30 minutes. Transfer to a wire rack and let cool for 1 hour. Cover and transfer to refrigerator to chill for at least 2 hours. It's ok if the top cracks some as it cools.

Use foil to lift bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel foil downward and away from sides of bars. Cut into bars, peel foil from bottom and transfer to cutting board using side of a long knife or a spatula.

Optional: Sprinkle very lightly with powdered sugar.


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