Raspberry Lemon Squares

Shortbread

Tart and sweet, layers of raspberry and lemon alternate on a buttery shortbread crust.

  • Total Preparation Time: 70 minutes

Makes 16 squares

Rating: 5 Stars

Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/4 cup50 mLGranulated Sugar
1 cup250 mLAll Purpose Flour
Topping:
1/4 cup50 mLRaspberry Jam
2 2 Eggs
3/4 cup175 mLGranulated Sugar
2 tbsp25 mLAll Purpose Flour
1 tbsp15 mLLemon Rind, grated
1/4 cup50 mLFresh Lemon Juice
Icing Sugar
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Instructions:

  1. Preheat oven to 325F (160C). Line 8-inch (2L) square baking pan with parchment paper.

Shortbread Base:

  1. Using electric beaters, beat butter with sugar until light and fluffy. Using wooden spoon, gradually stir in flour. Press dough evenly into prepared pan. Bake in centre of oven for 20 to 25 minutes or until golden. Remove from heat; immediately spread jam over. Let cool slightly.

Topping:

  1. Whisk together eggs, sugar, flour, lemon rind and juice. Pour evenly over crust. Bake for about 25 minutes or until topping is set and sides are just starting to turn golden. Let cool completely on rack. Cut into bars. Sprinkle with icing sugar before serving.
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People in this conversation

  • jennifer lucas

    an easy to make dessert, yummy in your tummy

  • Barbara

    These bars are so delicious! I've made them with different jams, my personal fave being strawberry/peppercorn. Incredible!

  • roz rubinoff

    so easy to make & great tasting

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Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/4 cup50 mLGranulated Sugar
1 cup250 mLAll Purpose Flour
Topping:
1/4 cup50 mLRaspberry Jam
2 2 Eggs
3/4 cup175 mLGranulated Sugar
2 tbsp25 mLAll Purpose Flour
1 tbsp15 mLLemon Rind, grated
1/4 cup50 mLFresh Lemon Juice
Icing Sugar
Add to Shopping List

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