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Line a 9 X 13 pan with parchment paper or aluminum foil and spray
generously with baking spray. Note - for thicker bars prepare in a
9 X 9 square baking dish. Preheat oven to 350 degrees. In the bowl
of a food processor fitted with a metal blade pulse together the
flour, sugars, salt and lemon zest. Add the butter and pulse until
blended and a coarse meal. Place 3/4 of the crust mixture onto the
bottom of the pan and press firmly to make an even layer on the
bottom and slightly up the sides. I use the bottom of a 2 metal pie
pan for easy pressing. Bake in center of the oven until golden
brown, about 15 mins. Remove from oven and let cool. Reserve the
remainder of crust mixture in the refrigerator.
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For the filling, stir together the raspberries, sugar and cornstarch,
heat on med and simmer, stirring often, until the sugar dissolves
and the berries are juicy but not completely broken down, about 2
mins. Transfer to a metal bowl and let cool. Spread the cooled
filling over the crust. Crumble the chilled crust mixture over the
filling. Bake about 25 mins until golden and bubbly. Let cool
completely.
For glaze, in a bowl combine the sugar, cream and extract. Whisk
together until combined. Place glaze in a piping bag and snip a
small opening in the end of bag with a scissor. Pipe over the top of
bars in a crisscross pattern. Refrigerator until chilled, about 1 hour.
Cut into bars.
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