*Raspberry Lemon Bars* Makes 15 squares These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days. 2 cups plus 3 TBS plain flour 1/3 cup icing sugar, plus extra for dusting ¼ tsp salt 8 ounces chilled butter, cut into small pieces 1 ¼ cups caster sugar ½ tsp baking powder 3 large eggs 1/3 cup fresh lemon juice 2 tsp grated lemon zest (I use un-waxed lemons, if you aren’t using these wash your lemons well in warm soapy water) ¾ cup good quality strawberry preserves (you can also use raspberry) Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares. Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm. Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well. Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving. |