Lemon Raspberry Bars

Start by lining the bottom of a 9x9 pan with parchment paper. Then preheat oven to 350 f (180 c) 

In a medium bowl toss together the flour, salt, sugar and crushed macadamia nuts. Then add in soft butter. Work in with hands till the mixture looks like wet sand and form a ball when pressed together.

Press this down into the 9x9 pan forming a tight crust. You can start by pushing it down with your hands, but I find it works best using the bottom of a measuring cup. Once crust is formed, bake in the oven at 350 f (180 c) for 10 minutes. Allow to cool completely.

While the crust is cooling start making the filling. In a small bowl mix together the lemon juice and lemon zest. In a separate bowl mix together the sweetened condensed milk and egg yolks. Then add in the lemon mixture slowly. The filling will start to thicken and set. Set aside.

In a small bowl add 3 oz. fresh raspberries and raspberry jam and mix together. 

Now lets assemble. Add your curd filling into the pan with the shortbread crust. Then dollop the raspberry mixture on top. I did about twelve 1/2 TBSP dollops over the top. Next, grabbing a skewer or butter knife, swirl the raspberry mixture into the lemon curd. This makes a pretty swirls decoration on top. 

Now bake your bars in the oven at 350 f (180 c) for 20-25 minutes or till filling has set.

Allow the lemon bars to rest at room temperature and then set in the fridge for at least an hour before serving. Top with whipped cream and enjoy