Lemon Raspberry Shortbread Slices

Name: Lemon Raspberry Shortbread Slices
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 9 Servings
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

Sweet Dish

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Cook Time

3 h

Servings

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Lemon Raspberry Shortbread Slices is ready in 3 h and yields 9 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

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

Thermomix® Setting

20 sec/Speed 3

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

Thermomix® Setting

20 sec/Speed 4

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

Thermomix® Setting

10 sec/Speed 3

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

Thermomix® Setting

40 sec/122°F/Speed 2 50

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

Thermomix® Setting

5 sec/Speed 2

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! 🎉

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About this recipe

Lemon Raspberry Shortbread Slices have become a staple in my baking repertoire, especially during the warmer months. I first encountered a similar recipe years ago in a small bakery while on vacation. I was immediately captivated by the combination of tart lemon and sweet raspberry, nestled in a buttery shortbread crust. After much experimentation, I finally perfected my own version, adapted for the convenience of the Thermomix®. The success of these slices hinges on the quality of the ingredients. The unsalted butter is crucial for the shortbread's tender, crumbly texture. Using melted butter ensures even distribution and a consistent bake. The combination of white and light brown sugar adds depth of flavor; the white sugar provides sweetness, while the brown sugar contributes a subtle molasses note and a slightly chewy texture. All-purpose flour forms the base of the shortbread, creating a delicate crumb. Raspberry baking chips infuse the shortbread with bursts of fruity flavor, complementing the raspberry preserves in the topping. A pinch of salt balances the sweetness and enhances the other flavors. The lemon curd provides a tangy counterpoint to the sweetness of the raspberries, while the raspberry preserves add a concentrated raspberry flavor. The raspberry liqueur elevates the sauce, adding a sophisticated touch and intensifying the raspberry notes. The Thermomix® simplifies the shortbread preparation. When combining the butter and sugars, ensure the butter is fully melted but not hot, to prevent the sugars from dissolving too much. The mixing time is crucial; avoid overmixing, as this can develop the gluten in the flour, resulting in a tough shortbread. When adding the flour, mix just until a crumbly mixture forms. The reserved crumbs for the topping should be loosely scattered over the lemon curd, creating a rustic, appealing look. For variations, consider using gluten-free flour for a gluten-free version. To make it vegan, substitute the butter with a vegan butter alternative and the lemon curd with a vegan lemon curd. You can also experiment with different citrus fruits, such as orange or lime, in place of the lemon. A sprinkle of chopped pistachios or almonds over the topping adds a delightful crunch. These Lemon Raspberry Shortbread Slices are delicious served chilled or at room temperature. They pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of tea or coffee complements the flavors beautifully. Store the baked slices in an airtight container in the refrigerator for up to 3 days. The raspberry sauce can also be stored separately in the refrigerator. The shortbread base can be made ahead of time and stored in the refrigerator for up to 2 days before adding the lemon curd and topping. This makes it a convenient dessert for entertaining.