Sassy Squares
Raspberry Lemon Squares
Layers of raspberry and lemon on a shortbread crust - mouthwatering, light and irresistible.
Preparation Time:
20 minutes
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.