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Ingredients Jump to Instructions ↓

  1. Shortbread Base:

  2. 1/2 cup GAY LEA Butter (unsalted), softened

  3. 125 mL

  4. 1/4 cup granulated sugar

  5. 1 cup all-purpose flour

  6. 250 mL

  7. Topping:

  8. 1/4 cup raspberry jam

  9. 2 eggs

  10. 3/4 cup granulated sugar

  11. 175 mL

  12. 2 tbsp all-purpose flour

  13. 25 mL

  14. 1 tbsp grated lemon rind

  15. 15 mL

  16. 1/ 4 cup fresh lemon juice

  17. 50 mL

  18. Icing Sugar

  19. Instructions :

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

  21. 20 to 25 minutes or until golden. Remove from heat; immediately spread jam over. Let cool slightly.

  22. 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.

  23. Makes 16 squares.

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