Raspberry Citrus Bars

• 1  cup  butter, softened
• 3/4  cup  sifted powdered sugar
• 2  cups  all-purpose flour
• 4    eggs
• 1-1/2  cups  granulated sugar
• 1/3  cup  lemon juice
• 2  tablespoons  finely shredded orange peel
• 1/4  cup  all-purpose flour
• 1  teaspoon  baking powder
• 1-1/2  cups  fresh raspberries and/or blueberries
•     Powdered sugar

Directions

1. For crust, beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar; beat until combined, scraping sides of the bowl occasionally. Add the 2 cups flour; beat until combined. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes or until golden.
2. Meanwhile, for filling, combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder in a large mixing bowl. Beat for 2 minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
3. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown and filling is set. Cool in pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar. Makes about 30.
Make-Ahead Tip: Cover and store in the refrigerator up to 2 days. Or, place cut bars in a storage container or freezer bag and freeze up to 1 month. Thaw, covered, in the refrigerator.