Ease of preparation: Easy
Yield: 12 squares
Ingredients:
Shortbread crust
¾ cup (180 ml) butter, room temperature
½ cup (120 ml) sugar
1 ½ cups (360 ml) flour
3 tablespoons (45 ml) cornstarch
½ teaspoon (2.5 ml) salt
Raspberry lemonade filling
1 cup (240 ml) fresh raspberries
5 eggs
2 egg yolks
2 cups (480 ml) sugar
¾ cup (180 ml) fresh lemon juice (juice of 4-5 lemons)
1 tablespoon (15 ml) lemon zest (zest of 1 lemon)
¼ teaspoon (1 ml) salt
½ cup (120 ml) flour
Icing sugar, to decorate
Lemon zest curls, to decorate
Method:
Let’s get baking!
For the shortbread crust, preheat oven to 350 F (175 C).
Add butter and sugar to a bowl and cream until light and fluffy.
To a separate bowl, add flour, cornstarch, and salt and whisk to combine. Add dry ingredients to butter mixture and mix together at medium speed until mixtures resembles large crumbs.
Press mixture into a 9-inch x 9-inch (22 cm x 22 cm) baking pan lined with parchment paper. Bake for 15-18 minutes or until light brown in colour.
Let cool.
For the filling, place a sieve over a small bowl and press raspberries through sieve, collecting the juice in the bowl. Set aside.
In a separate bowl, whisk eggs, egg yolks, and sugar together until frothy. Add lemon juice, lemon zest, raspberry juice, and whisk until combined. Sprinkle in flour and stir to combine.
To finish, pour filling over the cooked shortbread crust. Reduce heat of oven to 325 F (160 C) and bake for 45 minutes or until filling has set.
Let cool, then chill in the refrigerator for at least 1 hour.
Cut into squares and arrange on a platter. Dust with icing sugar and top each piece with a twist of lemon zest.
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