Lemon Raspberry Bars
Lemon Raspberry Bars are made with a shortbread crust, lemon curt and seedless raspberry jam.
Servings 6 servings
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 10 oz jar lemon curd
- 1/4 cup seedless raspberry jam
- 2 tablespoons powdered sugar
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.
Dust with powdered sugar and cut into squares.