Lemon Raspberry Bars are made with a shortbread crust, lemon curt and seedless raspberry jam.
Course Bars, Dessert
Cuisine All-American
Keyword lemon curd, raspberry jam, shortbread
Servings 6servings
Author Lynn / Turnips 2 Tangerines
Equipment
8 x 8- inch square pan
Ingredients
1/2cupbutter, softened
1/2cupsugar
1 1/4cupsflour
1/4teaspoonbaking soda
1/8teaspoonsalt
110 oz jar lemon curd
1/4cupseedless raspberry jam
2tablespoonspowdered sugar
Instructions
Heat oven to 350º
Lightly spray a 8 x 8 square baking pan with non-stick cooking spray.
Beat butter and sugar in a large bowl until creamy.
Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of prepared pan.
Bake 10 minutes. Remove from oven and cool slightly. Spread curd and seedless raspberry jam over baked layer, swirling together. Sprinkle remaining crumb mixture over top.
Bake an additional 25 minutes or until browned. Remove from oven and cool slightly.