Prep time: 25 minutes
Cook time: about 55 minutes
Serves: 20 bars
1 cup flour
1/4 cup confectioners' sugar plus 1 to 2 Tbs, optional
1/2 cup unsalted butter, softened and cut into small pieces
3/4 cup plus 2 Tbs granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1 1/2 Tbs grated lemon peel
2 Tbs fresh lemon juice
1 cup fresh raspberries, blueberries, or strawberries, cut in half
Measure ingredients; mix lemon filling; scatter berries on crust; sift confectioners' sugar over cooled tart.
2. Meanwhile, in a large bowl, beat the eggs with a whisk or electric mixer. Slowly add the granulated sugar, baking powder, salt, lemon peel, and lemon juice, and beat until light and fluffy, about 5 minutes.
3. Remove the crust from the oven. Pour the lemon mixture over the crust. Bake for another 15 minutes on the middle rack. Scatter the berries over the lemon mixture and bake another 10 to 20 minutes. If the tart begins to brown, cover very loosely with a sheet of aluminum foil. The tart is done when a toothpick inserted in the center comes out clean. Remove from oven and let cool. Sift remaining confectioners' sugar on top, if desired. Per Serving (1 bar): 111 calories, 5.2 g fat (3 g saturated), 40 mg sodium, 34 mg cholesterol.