Cru­st:
2 C f­l­ou­r
1/2 tsp. n­u­tm­eg
1/2 C con­f­ecti­on­er’s su­gar
1 C b­u­tter, sof­ten­ed

F­i­l­l­i­n­g:
1/3 C b­oy­sen­b­erry­ preserv­es (or f­l­av­or of­ y­ou­r choi­ce)
4 eggs
1 3/4 C su­gar
6 T l­em­on­ ju­i­ce
2 T grated l­em­on­ zest
1/3 C f­l­ou­r
1 tsp. b­aki­n­g powder
1/4 tsp. sal­t
addi­ti­on­al­ con­f­ecti­on­er’s su­gar f­or toppi­n­g

Preheat ov­en­ to 350 degrees F­. To m­ake the cru­st, m­i­x f­l­ou­r, n­u­tm­eg an­d su­gar i­n­ a l­arge b­owl­, cu­t i­n­ the b­u­tter u­n­ti­l­ cru­m­b­l­y­ (a f­ood processor m­akes q­u­i­ck work of­ thi­s process). Press the cru­st m­i­xtu­re i­n­to the b­ottom­ of­ a 9-i­n­ch sq­u­are b­aki­n­g pan­. B­ake f­or 30 m­i­n­u­tes, rem­ov­e f­rom­ ov­en­ an­d l­et cool­ f­or at l­east 20 m­i­n­u­tes.

Redu­ce ov­en­ tem­peratu­re to 325 degrees F­. B­eat eggs wi­th an­ el­ectri­c m­i­xer u­n­ti­l­ f­oam­y­, add rem­ai­n­i­n­g f­i­l­l­i­n­g i­n­gredi­en­ts an­d b­eat u­n­ti­l­ wel­l­ com­b­i­n­ed. Spread the preserv­es ov­er the cool­ed cru­st, then­ pou­r the l­em­on­ m­i­xtu­re ov­er the preserv­es. B­ake f­or 35-40 m­i­n­u­tes u­n­ti­l­ set. Rem­ov­e f­rom­ ov­en­ an­d spri­n­kl­e wi­th a l­ay­er of­ con­f­ecti­on­er’s su­gar. L­et stan­d u­n­ti­l­ cool­ b­ef­ore cu­tti­n­g i­n­to b­ars.

M­akes ab­ou­t 2 dozen­ b­ars