Recipe Tip: Sprinkle some freshly chopped mint leaves over your squares for a pop of color and refreshing contrast.
Lemon Raspberry Squares
Add to Recipes
Made With Our
Directions
Item No.
161001
Item No.
101309
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 cup confectioners' sugar, plus extra for dusting
- 1/2 teaspoon salt
- 1 cup chilled unsalted butter, cut into small pieces
- 1 teaspoon ice water, if needed
- 1 cup Stonewall Kitchen Red Raspberry Jam
- 1 jar Stonewall Kitchen Lemon Curd
Directions
- Preheat oven to 350° F. Butter a 9x9-inch pan and line with a parchment sling.
- Place flour, confectioners' sugar and salt in a food processor and pulse. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.
- Press the dough evenly over the bottom of prepared pan. Bake until the edges are golden brown, about 20 minutes.
- Let cool for at least 30 minutes, then spread jam evenly over the crust.
- Carefully pour the curd over the jam layer, making sure to keep the two layers separate. Bake until the edges are golden brown, about 20 minutes. Let cool in pan.
- Remove from pan by lifting the parchment sling (edges may have to be loosened with a knife). Dust with confectioners' sugar and cut into squares with a serrated knife or bench scraper. Keep cool until ready to serve.
