Lemon Squares with Jam Filling

I was craving something sweet for dessert, so I made this variation on a lemon bar. It was good, but not so different from my standard lemon bar recipe that I need to keep a separate recipe. Basically, you just add a layer of jam between the crust and the lemon curd topping for a standard lemon bar recipe. I wish I had cooked it a bit longer, so the top of the lemon curd was more crispy.

Lemon Squares with Jam Filling

2 c. flour
1/3 c. powdered sugar
1/4 t. salt
1 c. butter, chilled and cut into pieces
1 1/4 c. sugar
1/4 t. baking powder
3 eggs
1/3 c. lemon juice
2 T grated lemon zest
3/4 c. strawberry or raspberry jam
3 T. flour
confectioner's sugar for dusting on bars

1. Preheat oven to 350ºF.
2. Grease and flour an 11" x 7" baking pan.
3. In a large bowl, stir together 2 cups flour, 1/3 cup powdered sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the prepared pan and bake for 15 minutes, or just until firm.
4. Meanwhile, in a medium bowl, stir together the sugar, baking powder, and 3 Tablespoons flour. Add the eggs, lemon juice, and lemon zest. Mix until well blended.
5. Remove the pan from the oven and spread the jam over the crust. Spread the lemon topping over the jam and bake for another 25-30 minutes, or until the topping is set.
6. Let cool in the pan on a rack. Dust the top lightly with powdered sugar before cutting into squares. Makes 15 squares.