• Preheat oven to 350 degrees Fahrenheit.
• Place the flour, baking powder, sugars and salt in the bowl of a food processor and pulse 3-4 times to combine.
• Cut the butter into 1/2” cubes and add it to the flour mixture. Pulse until the mixture looks sandy.  About 20 times.
• Tip the mixture into a large bowl.
• In a separate bowl, whisk together the whole egg, egg yolks and vanilla extract.
• Make a well in the center of the flour/butter mixtture and pour in the whisked eggs.
• Begin mixing the eggs into the flour, using a fork, by gradually pulling the flour into the eggs. Mix until you have incorporated the eggs and flour/butter mixture.
• Switch to you hands and gently squeeze the mixture until the mixture looks like crumbs and their are no dry spots.
• Sprinkle half of the mixture onto the bottom of a 9” tart pan with a removable bottom.
• Gently press onto the bottom of the pan.  Do not press up the sides.
• If using - spread a thin layer of raspberry preserves to within 3/4” of the sides of the pan.
• Spread the lemon curd to within ½” of the sides of the tart pan.
• Take the remaining crumbs and sprinkle all over the top.
• Bake for 35-40 minutes or until the cake is golden brown.
• Remove from the oven and place on a rack to cool for 5 minutes.
• Remove the outter ring and allow to cool until you can safely remove the bottom of the pan without breaking the cake. Place on a wire rack to cool completely.
• Dust with powdered sugar.

Lemon Curd:

• Place a medium heat proof bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water.
• Place the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
• In another bowl gently whisk the egg yolks.
• Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
• Place the bowl over the simmering water and stir until the mixture begins to thicken. It could take about 7-10 minutes.
• Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
• Makes approximately 1 1/3 cups.