Totaltime: 55 minutes Additional info: Makes about 30 bars
A buttertart-like filling between a shortbread base and a lemon glaze.
Ingredients
Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam
Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut
Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream
Preparation
Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.
