Ingredients:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter
1/3 cup raspberry jam
2 eggs
1 (212 g) packages shirriff lemon pie filling
1/2 cup ground almonds
1/4 cup sliced almonds
Directions:
Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8″ (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 – 25 minutes or until set and firm to touch. Cool. Cut into squares.
Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
Servings: Serve
Time preparation: 20 min.
Time total: 63 min.