2 cups sifted flour plus 4 tablespoons flour
1 cup confectioners’ sugar, plus extra for dusting
Zest of 3 lemons, 3 limes, and 2 oranges
1/2 pound butter, chilled
4 large eggs
3 cups granulated sugar
4 tablespoons each of lemon, lime, and orange juice
2 teaspoons baking powder
2 cups fresh raspberries
1/4 cup water
Preheat oven to 375 degrees. To make crust, in bowl combine sifted flour, confectioners’ sugar, and zest. Cut butter into thin slices; add to dry ingredients. Combine quickly by hand or with pastry blender until mixture resembles coarse meal. Press into bottom of ungreased 18-by-12-inch rimmed cookie sheet (be sure sheet is not warped). Bake in lower part of oven for 18 to 20 minutes, until golden around edges.
To make citrus filling, mix together eggs and 2 cups granulated sugar in mixer bowl on medium speed. Add juice, and beat for 5 minutes. In separate bowl, combine baking powder and remaining flour; whisk well into egg mixture. Pour onto crust, and bake for 25 minutes. Dust lightly with confectioners’ sugar, and let cool to room temperature, about 45 minutes. Cut into stars with 2-inch cutter or into squares. Chill.
To make purée, bring raspberries, remaining sugar, and water to boil in saucepan. Simmer until slightly syrupy. Purée in processor, strain through fine sieve, and cool. Serve citrus stars in pool of purée. Serves 8 to 10.
From Savoring Summer, featured in Domain, May 1990
