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The secret isn’t food dye, but raspberry puree, which tames the tart citrus flavor and adds a berry hue. The filling is thickened with flour instead of cornstarch, which means it’s guaranteed to set and won’t become weepy over time. The only trade-off? The surface of the bars won’t be as glassy-smooth…but you’re topping them with a generous dusting of confectioners’ sugar anyway.
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