Tuesday, June 7, 2016

Lemon Raspberry Squares

1 3/4 cup all-purpose flour
1/2 cup confectioner's sugar, plus extra for dusting
1/2 teaspoon salt
1 cup chilled unsalted butter, cut into small pieces
1 teaspoon ice water, if needed
1 cup Red Raspberry Jam (Pick your jar up at Bonnes Amies)
1 jar Lemon Curd  (Pick your jar up at Bonnes Amies)

Preheat oven to 350 degrees F. Butter a 9x9-inch pan.
Place flour, confectioners' sugar and salt in a food processor and pulse. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.
Press the dough evenly over the bottom of prepared pan. Bake until crust is lightly golden, about 20 minutes.
Let cool for at least 30 minutes, then spread jam evenly over the crust.
Carefully pour the curd over the jam layer, making sure to keep the two layers separate. Bake until curd topping is set, about 20 minutes. Let cool in pan.
Dust with confectioner's sugar and cut into squares with a serrated knife. Keep cool until ready to serve.