INGREDIENTS
For the crust:
2 1/4 sticks
unsalted butter, at room temperature
1/2 cup
sugar
2 cups
all-purpose flour
1/2 tsp
salt
For the raspberry lemon layer:
3 cups
sugar
1 1/3 cups
all-purpose flour
3 tbsp
lemon zest
1/4 tsp
salt
3 cups
frozen raspberries, thawed
6
large egg whites
2
large eggs
1 1/3 cups
freshly squeezed lemon juice
Confectioners’ sugar, for dusting