Stumbled upon some lime curd the other day. No, not lemon curd, but limes which has that other bitter flavor that I love so much. And it’s raspberry season, so what better to make than these Raspberry Lime Ricky Shortbread Bars. Perfectly sweet and tart, perfectly summery! Pleased with the result!
Ingredients
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
1 teaspoon lemon extract
3 cups all-purpose flour
1 1/2 cups lime curd
1/2 cup fresh raspberries
Directions
Create a foil or parchment sling for your 9 x 11-inch baking pan and spray generously with baking spray.
In a medium bowl, mix together butter, sugar, salt, egg yolks and lemon extract with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 1/2 cups of the crust mixture and press into the lined pan and set aside the remaining, covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
Remove the crust from the freezer and place in the oven to bake for 30 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350F. Spread the lime curd on top on the crust, sprinkle on the fresh raspberries and sprinkle the left-over crust dough on top. Bake for 25-30 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
