Smashed Raspberry Lemon Squares

Pucker up for these lemon squares- these are for people that like tang! I’d say very puckery. I like a little extra salt with lemon, so I’ve added that. I’ve added raspberry because I love the combination of lemon raspberry and I think it makes them look really pretty. You could just omit the raspberry and these would work just as well. 

CRUST INGREDIENTS

3/4 c flour
1/3 c icing sugar
1/4 c cornstarch 
1/2 tsp salt
1/2 c cold butter
Zest of 2 lemons

CRUST PROCESS

• Preheat oven to 350*F

• Put all dry ingredients in a food processor

• Cut in the cold butter then pulse until the butter seems incorporated

• Prepare the pan by greasing and adding parchment in two pieces crossed

• I use a 9 1/2 inch x 7 1/2 inch pan but anything close to this will do

• Press flour butter mixture into the pan with your hand till roughly 3/4 of an inch deep (this will look quite floury)

• Cool in fridge for 15 minutes

• Bake for 25 minutes or until a little golden brown 

FILLING INGREDIENTS

4 eggs
1 c sugar
2/3 c lemon juice (from about 3 1/2 lemons)
1/4 c flour 
1/2 tsp baking powder
1/2 tsp salt
1/4 c frozen raspberries (keep these frozen to the last minute)

PROCESS

• Reduce oven to 325*F

• Whisk sugar, flour and baking powder together in a bowl (I find mixing the flour into the sugar first really helps with lumps)

• In a measuring cup measure out the lemon juice then add the four eggs and beat

• Add the lemon egg mixture to the dry mixture and whisk until frothy and combined

• Put the frozen raspberries in a bag and smash with a wooden spoon, if the raspberries are really frozen they should smash into little tiny pieces

• Pour the lemon mixture over the base then sprinkle the raspberry “sprinkles” over it

• Bake for 20-25 minutes till the middle isn’t jiggling

• Chill in fridge when cooled before cutting

• Lift the whole thing out of the pan by the two pieces of parchment and put on a cutting board

• Cut in whatever size you would like 

~ RECIPE BY ASHLEY WATSON