The Resource Recovery Fund Board This bright refreshing dessert can be served casually as a bar or dress it up with a dollop of whipped cream and mint for any special guests.

Citrus Filling:

In large bowl, combine flour, sugar and cornstarch. With fingers work in butter until mixture clumps together. With floured hands, press dough evenly into parchment paper lined 13 x 9 inch (3 L) baking pan. Bake in 350 F oven for about 25 minutes or until firm to the touch and edges are light golden. Let cool slightly and sprinkle with raspberries.

In saucepan, heat cream, orange and grapefruit juices and grapefruit rind over medium heat until bubbles start forming around edge. Gently pour some of the cream mixture into egg yolk mixture and whisk to smoothen and combine. Pour in remaining cream mixture and whisk until well combined. Pour back into saucepan and return to medium heat. Cook, whisking gently for about 5 minutes or until thickened.

Pour over raspberries and gently shake pan to even out and remove air bubbles. Cover surface directly with plastic wrap and refrigerate for about 2 hours or until firm and set.

Cut into bars to serve.