The berries give these a festive touch that is welcome at a special tea. Blueberries are an excellent alternative to the raspberries, or use a combination of berries, adding a few blackberries to the mix. And I highly recommend the passion fruit variation.CRUST5 tablespoons unsalted butter, cut into tablespoons, at room temperature, plus more for the pan1 cup all-purpose flour, plus more for the pan2 tablespoons confectioners’ sugarPinch of saltFILLING1½ cups granulated sugar1 tablespoon plus 2 teaspoons cornstarch1 teaspoon baking powder¼ teaspoon salt4 large eggsGrated zest of 2 lemons½ cup fresh lemon juice (about 3 lemons)One 6-ounce container fresh raspberriesConfectioners’ sugar for garnish (optional)1. Position a rack in the center of the oven and preheat to 350°F. Lightly butter the inside of an 8-inch square baking pan. Pleat a 17-inch-long piece of aluminum foil (preferably nonstick) lengthwise to an 8-inch width. Place in the pan, lining the bottom and two of the sides with the foil, letting the excess foil hang over the sides to act as “handles.”
