Raspberry and Lemon Squares: the perfect treat for a dinner with friends
published on 7 February, 2019 at 16:42
Ingredients:
Crust and Crumbs
2 1/3 cups flour
2 packages Raspberries
2 sticks plus 2 tablespoons unsalted butter
1 1/4 cups sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup almond flour
Lemon Curd Filling
4 large eggs
1 1/2 cups sugar
Finely grated zest of 2 lemons
2/3 cup freshly squeezed lemon juice
2 sticks plus 2 tablespoons unsalted butter
Directions:
Lemon Filling:
Whisk the eggs and sugar together. Whisk in the zest and lemon juice, then drop in the chunks of butter. Put the saucepan over medium heat and start whisking. The sign that the curd is ready is a bubble or two burbling to the surface. Remove the pan from the heat.
Crust and Crumbs:
Mix all ingredients. Bake the crust for 15 - 18 minutes. Scatter 1 package of raspberries over the crust. Stir the chilled curd to get it moving then, using a long offset spatula or the back of a spoon, spread the filling evenly over the berries. Bake the lemon squares 30 minutes. Remove the pan from the oven.
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