Fresh Raspberry Lemonade Slice
Crust:

9 tbsp butter

1/4 cup sugar

1 cup flour

1 tsp vanilla essence

Pinch of salt

Filling:

2 1/2 cups frozen raspberries, thawed

1 1/2 cups sugar

2/3 cup lemon juice (about 3-4 medium lemons)

Zest of 3 lemons

3 egg whites

1 egg

2/3 cup flour

Pinch of salt, extra

Preheat the oven to 350 degrees. Line and grease a 8x8 inch square baking dish with parchment paper.

To make the crust, cream together butter and sugar until light. Add the flour and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.

To make the filling, place all thawed raspberries in a fine sieve and press them into a large bowl with the back of a spoon. Discard the caught seeds and skin. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated.

Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Cool to set completely (about 3-4 hours)

Turn out on a cutting board and with a very sharp knife carefully trim away the edges all around.  I used a the OCD Chef cutting board to uniformly cut into 1 1/2" squares rinsing the blade between each cut. Dust with powdered sugar and place a fresh raspberry on each slice.

This dessert has a tart sweet flavor.  If you prefer less tart, you may decide to reduce the amount of lemon juice and zest.  In the end, the taste is very close to raspberry lemonade.  Enjoy!