These baked bars are made upon a lemon shortbread base and topped with a set raspberrylemonade filling. Perfect for a garden party or packed into your picnic basket!
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Yields:
12 serving(s)
Prep Time:
22 mins
Cook Time:
55 mins
Total Time:
1 hr 17 mins
Cal/Serv:
271
Ingredients
For the shortbread base
150g
unsalted butter, chopped, plus extra to grease
175g
plain flour
75g
icing sugar, plus extra to dust
Finely grated zest 1 lemon
For the filling
300g
raspberries
Juice 1 lemon
200g
caster sugar
25g
plain flour
3 medium eggs, beaten
Directions
Step 1Grease and line a 20.5cm square tin with baking parchment. To make the shortbread base, in a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse/stir in icing sugar, lemon zest and a pinch of salt. Press into prepared tin and level with the back of a spoon. Prick base all over with a fork and chill for 15min.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Bake shortbread base for 25min, until lightly golden. Remove from oven and turn temperature down to 160°C (140°C fan) mark 3.
Step 3Meanwhile, make filling. Put raspberries and lemon juice in a blender or food processor and whizz until fairly smooth. Add sugar, flour and eggs and whizz again until combined. Pass through a fine sieve into a jug, working the mixture well (discard seeds).
Step 4Pour filling over the shortbread base and return to the oven for 25-30min, until just set. Cool completely in tin, then chill for at least 30min to firm up. Remove from tin and dust with icing sugar. Slice into 12 bars and serve.
To store
Keep in an airtight container in the fridge up to 4 days. The dusted icing sugar will dissolve, so re-dust before serving, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
