These super squares have a great flavour combination and an equally great texture. They’re tangy, sweet and luscious.
Makes: 16 squares
Time: Day 1 prep: 10 mins. Day 2: 75 mins + cooling
Equipment: I x 23cm/9” square baking tin (or a 20cm/8″ tin for thicker squares.)
Calories: Approx. 260 per square
- 2 medium lemons, washed and dried
- About 25ml/1 fl oz Limoncello (optional)
- 150g/6oz caster sugar
- 2 medium eggs
- 2 tbsp plain flour
- 30g/1oz unsalted butter, melted
- 225g/8oz butter, softened
- 100g/4oz light muscovado sugar
- 350g/12oz plain flour
- ½ tsp of salt
- 5g freeze dried raspberries
- 1 tbsp milk (if required)
- 50g/2oz fresh raspberries (16, if you want one per piece)
- 25g/1oz sugar, for dusting
Day 1 – prepare the lemons
1. Cut the lemons in half along their length then trim off the ends. Cut each half into very thin slices, discarding the seeds. Tip the slices and juice into a dish. Add the Limoncello (if using).
2. Add the sugar and stir well. Cover with cling film and leave in the fridge – overnight or longer if time allows. Stir occasionally.
3. Heat the oven to 160C/Fan 140C/325F/Gas 3. Grease and line the tin.
4. To make the shortbread, beat the butter and sugar until light and fluffy. Sift the flour in, add the salt and freeze dried raspberries. Stir to mix smoothly. Add the milk if it’s too dry.
5. Divide the mixture into two halves and set one half aside.
6. Tip the other half into the prepared tin and press down level using floured hands or a floured plastic dough scraper. Prick with a fork then bake for 12 – 15 minutes, until the edges begin to colour a little. Set aside to cool. (NB This will not be fully baked at this stage.)
7. Meanwhile, return to the filling. Put the eggs in a small bowl and beat lightly with a fork then pour into the lemon mixture. Sift in the flour and add the melted butter. Stir to mix.
8. Spoon this mixture over the part-baked and cooled shortbread base, making sure the lemon pieces are evenly distributed.
9. Spread pieces of the reserved shortbread mixture over the filling and dot with the raspberries. Bake for about 40 minutes, until pale and golden. Be prepared to cover with foil if the fruit looks likely to burn.
10. Remove from the oven and place on a wire rack. Sprinkle with the sugar then mark into 16 squares*. Leave in the tin for 10 – 15 minutes until firm, then cut through fully into pieces and remove.
* I use a pizza wheel.