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Life has been particularly stressful recently with freezing weather, wildfires that have burned up total communities, and the everyday trials of getting through winter days. I live in Los Angeles and have been making this luscious lemon raspberry shortbread to cheer up those that are hurting.

This layered cookie has a buttery shortbread bottom that supports the tangy lemon filling, and I have changed up the classic recipe with a raspberry layer tucked between the crisp cookie crust and the lemon topping. A plate full of these sunny bars would be as at home at an afternoon tea as they would at a tailgate party.

There are a few things to know when selecting lemons. Make sure that they are ripe and that there are no visible blemishes. The skin should have a slightly glossy texture. The outer skin, called the rind, is where much of the lemony tangy flavor is contained. The inner part of the skin is white (the pith) and is very bitter.

Wash and dry the lemons before “zesting.” The zest can be removed using a vegetable peeler, grater or zester. Make sure to avoid removing any of the inner white pith. I like to use a microplaner or box grater since the zest is already in tiny pieces and doesn’t need to be chopped. A peeler will remove the zest, but you still need to make sure it is very finely chopped. Fresh lemons are essential in this recipe, so don’t even consider the bottled stuff.

This dessert can be addictive, so feel free to give some to your neighbors or tuck a plastic bag full of bars in your freezer for future occasions. These are best served at room temperature or slightly chilled.

Tasty tips

Lemon Raspberry Shortbread

Makes about 24 squares

For the crust:

1/2 cup powdered sugar

1/2 teaspoon salt

1 3/4 cups all-purpose flour

2 sticks unsalted butter, cut into small pieces

1 teaspoon ice water

1 cup good quality raspberry jam

For the lemon topping:

2 cups sugar

1/3 cup all-purpose flour

2 teaspoons finely chopped lemon zest

4 large eggs

3/4 cup lemon juice

1. Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan.

2. To make the crust: In a food processor combine the dry ingredients and pulse to blend. Add the butter and process until the dough begins to form a ball. If necessary, add the ice water to help the dough form a ball.

3. Press the dough into the bottom of the prepared baking pan, using the back of a wooden spoon or a spatula to press it down evenly. Bake for about 20 minutes or until the crust begins to look lightly golden. Cool for at least a half hour.

4. Spread the jam in an even layer over the crust.

5. Make the lemon topping: Combine the sugar, flour and zest in a bowl; whisk to combine. In a large bowl, beat the eggs with an electric mixer until combined. Slowly add the dry ingredients to the eggs, mixing on medium until well blended, about 1 to 2 minutes. Add the lemon juice and blend to combine.

5. Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep the lemon layer separate.

6. Bake for 25-30 minutes or until the lemon topping is just set. Cool and sprinkle with powdered sugar or substitute a glaze, as pictured. Cut into squares with a serrated knife, place on a platter and refrigerate until serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.