Raspberry Lemonade Bars

With their tangy filling that tastes just like raspberry lemonade, you may find it hard to stop at just one!

Hands-on time 25min, plus chilling and cooling. Cooking time about 55min. Makes 12

FOR THE SHORTBREAD BASE

150g unsalted butter, chopped, plus extra to grease

175g plain flour

75g icing sugar, plus extra to dust

Finely grated zest 1 lemon

FOR THE FILLING 300g raspberries Juice 1 lemon 200g caster sugar 25g plain flour 3 medium eggs, beaten

Grease and line a 20.5cm square tin with baking parchment. To make the base, in a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse/stir in icing sugar, lemon zest and a pinch of salt. Press into prepared tin and level with the back of a spoon. Prick base all over with a fork and chill for 15min.

2 Preheat oven to 180°C (160°C fan) mark 4. Bake shortbread base for 25min, until lightly golden. Remove from oven and turn down temperature to 160°C (140°C fan) mark 3.

3 For the filling, put the raspberries and lemon juice in a blender or food processor and whizz until fairly smooth. Add sugar, flour and eggs, and whizz again until combined. Pass through a fine sieve into a jug, working the mixture well (discard seeds).

4 Pour filling over base and carefully tap tin a few times on work surface to burst any bubbles. Bake for 25–30min, until just set. Cool completely in tin, then chill for at least 1hr to firm up. Remove from tin and dust with icing sugar. Slice into 12 bars and serve.

PER BAR 271cals, 4g protein, 12g fat

(7g saturates), 37g carbs (24g total sugars), 2g fibre TO STORE

Keep in an airtight container in the fridge for up to 4 days. The dusted icing sugar will dissolve, so re-dust before serving, if you like.