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In a food processor, pulse together the flour, sugar, salt, lemon zest, and butter until it forms a crumbly, sticky mixture.
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Grease and line a baking dish with parchment paper. Press mixture into the pan, spreading evenly. Lightly poke with a fork all over the surface of the dough.
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Chill for 30 minutes. Preheat your oven to 350 degrees.
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In a blender puree the raspberries until smooth. Strain through a fine mesh strainer.
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Whisk sugar, eggs, and lemon juice together until smooth. Then add salt and pomegranate juice, whisking to combine even more.
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Add flour and raspberry puree, mixing well to incorporate.
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Pour the filling over the crust and bake for 20 minutes.
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Cool for 10 minutes or until the filling is set and holds together when you shake the pan.
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Cut into squares and enjoy! :D