Ingredients
Method
Shortbread Base
- Preheat the oven to 355°F (180°C). Grease an 8” square pan with oil and line it with parchment paper.
- Combine granulated sugar and lemon zest in a large bowl. Rub the mixture with your fingers until fragrant.
- Add softened butter to the sugar mixture and beat with an electric mixer until smooth and creamy. Add vanilla and salt, mixing to combine.
- Sift the flour into the butter mixture and fold until no dry flour remains.
- Press the dough into the prepared pan, creating a border along the sides. Bake for 20-25 minutes, or until the edges are golden and the top is set.
Raspberry Lemon Filling
- Rub sugar and lemon zest together in a non-metallic bowl until fragrant.
- Add flour and whisk to remove lumps.
- Gently whisk the eggs and salt into the lemon sugar until smooth.
- Mash the raspberries and strain the seeds out, ensuring you have at least ¼ cup of raspberry puree.
- Combine the raspberry puree and fresh lemon juice in the filling mixture and stir gently.
- Once the crust is done, pour the filling over it. Tap the pan to remove air bubbles, or use a kitchen torch to smooth the top.
- Bake for 17-20 minutes, until the edges are set and the center has a slight wiggle.
- Allow to cool at room temperature for 2 hours, then refrigerate for 1 hour.
- Dust with powdered sugar before serving and slice into bars.
Nutrition
Notes
Chill these bars to set the filling perfectly for a creamy texture that’s great for any spring or summer gathering.