These raspberry bars have a buttery shortbread crust and a smooth raspberry curd layer on top – delicious!
INGREDIENTS
RASPBERRY FILLING:
- 3 cups (360 g) raspberries (fresh or frozen)
- 1 ⅛ cups (225 g) caster sugar
- ½ lemon’s juice (roughly 2 tbsp)
- ⅓ cups (40 g) plain/all-purpose flour
- 3 eggs
- red food colouring (optional)
SHORTBREAD BASE:
- ¾ cups (170 g) unsalted butter (room temp.)
- ⅓ cups (70 g) caster sugar (golden or white)
- 1 tsp vanilla extract
- 1 ¼ cups (155 g) plain/all-purpose flour
- 1 tbsp cornstarch (cornflour in the UK)
INSTRUCTIONS
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