Lisa's Southern Kitchen

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Ingredients:

Raspberry Filling:

• 1/4 cup Self Rising Flour

• 1 cup Granulated Sugar

• 1 tsp. Fresh Lemon Juice from one lemon

• 1 tbsp. Fresh Lemon Zest from one lemon

• 1 cup Fresh Raspberries

• 2 Eggs

Shortbread Crust

• 1 cup Self Rising Flour

• 1/2 cup Granulated Sugar

• 1 tsp. Fresh Lemon Zest from one lemon

• 1/2 tsp. Vanilla Extract

• 1/2 tsp. Salt

• 10 tbsp. Unsalted Butter, softened

Instructions:

Shortbread Crust

1. Preheat oven to 350 degrees and grease baking pan with cooking spray.
2. In a bowl of stand up mixer add in the flour, sugar, lemon zest, beat well until combined.
3. Add in the butter, salt, beat well until combined.
4. Place the crust in the bottom of the baking pan and press crust down evenly in the pan.
5. Bake for 14 minutes until light golden brown.

Raspberry Filling

1. In a bowl of stand up mixer add in the flour, sugar, salt and lemon zest, mix well until combined.
2. Add in the lemon juice and eggs, beat well until smooth.
3. Pour the filling evenly on the crust and bake for 25 minutes.
4. Take out of the oven and let set at room temperature to cool completely and then place in the fridge until ready to serve.