Lemon Raspberry Shortbread Slices
Sweet Dish
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h
Servings
9
Difficulty
Easy
Prep Time
30 Min
Description
These lemon raspberry shortbread slices are a delightful treat, perfect for a summer brunch or a sweet afternoon snack. The buttery, crumbly base is topped with a tangy lemon curd and sweet raspberry preserves, creating a wonderful balance of flavors. I've been making these for years, and they're always a hit! The raspberry liqueur adds a subtle depth to the raspberry sauce, making it extra special. They're easy to prepare and can be made ahead of time, making them ideal for entertaining. Plus, they're vegetarian-friendly!
Ingredients (9 ingredients)
-
0.5 cup unsalted butter, melted
-
0.5 cup white sugar
-
0.5 cup light brown sugar
-
1.5 cups all-purpose flour
-
0.66666666666667 cup raspberry baking chips
-
0.5 teaspoon salt
-
10 ounce lemon curd
-
0.5 cup raspberry preserves
-
2 tablespoons raspberry liqueur
Preparation (12 steps)
Prepare the baking pan
Preheat the oven to 175°C (350°F). Grease an 8x8-inch baking pan. This step is done outside the Thermomix.
Combine butter and sugars
Place ½ cup melted unsalted butter, ½ cup white sugar, and ½ cup light brown sugar into the mixing bowl. Mix for 20 Sec./Stufe 3 until well combined.
Add flour to form crumbly mixture
Add 1 ½ cups all-purpose flour to the mixing bowl. Mix for 20 Sec./Stufe 4 until a crumbly mixture forms.
Set aside topping
Remove 3/4 cup of the crumbly mixture from the mixing bowl and set aside for the topping. This step is done outside the Thermomix.
Add raspberry chips and salt
Add ⅔ cup raspberry baking chips and ½ teaspoon salt to the remaining mixture in the mixing bowl. Mix for 10 Sec./Stufe 3 to combine.
Press crumb mixture into pan
Pour the raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. This step is done outside the Thermomix.
Add lemon curd and reserved crumbs
Spread 1 (10 ounce) jar lemon curd over the crust and top with the reserved crumbs. This step is done outside the Thermomix.
Bake the bars
Bake in the preheated oven for 35 to 40 minutes. This step is done outside the Thermomix.
Cool and refrigerate
Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour. This step is done outside the Thermomix.
Make raspberry sauce
Place ½ cup raspberry preserves in the mixing bowl. Heat for 40 Sec./50°C/Stufe 2 until easily stirred with a spoon.
Add raspberry liqueur
Add 2 tablespoons raspberry liqueur to the mixing bowl. Mix for 5 Sec./Stufe 2 to combine. Refrigerate until cool.
Cut and drizzle
Cut bars into 9 pieces and drizzle with raspberry sauce. This step is done outside the Thermomix.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Emma Martin
7
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
