Raspberry Lemon Squares

(Raspberry Lemon Squares)

Layers of raspberry and lemon on a shortbread crust - mouthwatering, light and irresistible.

Ingredients:

	Shortbread Base:
1/2 cup	GAY LEA Butter (unsalted), softened	125 mL
1/4 cup	granulated sugar	50 mL
1 cup	all-purpose flour	250 mL
	Topping:
1/4 cup	raspberry jam	50 mL
2	eggs	2
3/4 cup	granulated sugar	175 mL
2 tbsp	all-purpose flour	25 mL
1 tbsp	grated lemon rind	15 mL
1/ 4 cup	fresh lemon juice	50 mL
	Icing Sugar

Instructions:

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

Shortbread Base: 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: 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.

Makes 16 squares.