Lemon Raspberry Shortbread

Lemon Raspberry Shortbread

Makes: about 24 squares

For the crust:

1/2 cup powdered sugar

1/2 teaspoon salt

1 3/4 cups all-purpose flour

2 sticks unsalted butter, cut into small pieces

1 teaspoon ice water

1 cup good quality raspberry jam

For the lemon topping:

2 cups sugar

1/3 cup all-purpose flour

2 teaspoons finely chopped lemon zest

4 large eggs

3/4 cup lemon juice

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.

2. To make the crust: In a food processor combine the dry ingredients and pulse to blend. Add the butter and process until the dough begins to form a ball. If necessary, add ice water to help the ball take shape.

3. Press the dough into the bottom of prepared baking pan, using the back of a wooden spoon or spatula to press evenly. Bake for about 20 minutes or until the crust is lightly golden. Cool for at least a half hour.

4. Spread the jam in an even layer over the crust.

5. Make the lemon topping: Combine the sugar, flour and zest in a bowl; whisk to combine. In a large bowl, beat the eggs with an electric mixer until combined. Slowly add the dry ingredients to the eggs, mixing on medium until well blended, about 1 to 2 minutes. Add the lemon juice and blend to combine.

6. Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep the lemon layer separate.

7. Bake for 25 to 30 minutes or until the lemon topping is just set. Cool and sprinkle with powdered sugar or substitute with a glaze, as pictured. Cut into squares with a serrated knife, place on a platter and refrigerate until serving.