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I love the combination of lemon and raspberries. These Raspberry Lemon Shortbread Bars are the perfect combination of sweet and tart. I promise these will be a big hit at your next get together.
Raspberry Lemon Shortbread Ingredients:
- 2 cups flour
- 1/2 cup powdered sugar
- 3/4 teaspoon lemon zest
- 3/4 cup butter
- 2 packages of 8oz cream cheese
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1 cup raspberry jelly
Optional for garnish:
- Fresh raspberries
- sweetened whipped cream
In bowl add flour, powdered sugar, 1/2 teaspoon lemon zest, cut in cooled butter and blend with pastry cutter until mixture is crumbly.
Press mix into bottom of greased 9×13 pan. Bake the crust at 350 degrees for 22 minutes or until a nice golden brown.
While crust is baking, beat cream cheese. Add sugar gradually and continue to mix well. Next, add the eggs continue to mix. Lastly, add lemon juice and 1/4 tsp of lemon zest and continue to mix.
Once the crust is done spread jelly over the cooked crust, then add the cream cheese mixture on top. Bake for 30 minutes at 350 degrees. Let cool and refrigerate for at least 3 hours. Slice and enjoy.
Recipe adapted slightly adapted from recipe at My Recipes.
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