Raspberry Lemon Shortbread

raspberry lemon shortcake
Yield: 8

Raspberry Lemon Shortbread

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Raspberry jam is cooked between two layers of traditional shortbread flavored with lemon.


  • 1/2 cup butter at room temperature
  • 1/3 cup powdered sugar
  • zest of 1 lemon
  • 1 tsp lemon juice
  • 1 cup of all purpose flour
  • 1/4 cup seedless raspberry jam or jelly


  • 1/3 cup powdered sugar
  • 1-2 Tbsp lemon juice


  1. Cream together butter, 1/3 cup powdered sugar, lemon zest, and 1 tsp lemon juice.
  2. Mix in flour until well incorporated. The dough may be slightly crumbly.
  3. Knead dough until it comes together and it is smooth.
  4. Divide dough into two balls.
  5. Spray shortbread pan with spray oil.
  6. Press half of dough into pan making sure to get the whole pan covered evenly.
  7. Melt raspberry jelly slowly in a saucepan over low heat.
  8. Spread evenly over the first layer of dough.
  9. Roll out the second ball of dough until it is a size to cover the jelly (it helps if you do this on wax paper).
  10. Put the dough on top of the jelly and press the dough down until you have the whole area covered.
  11. Prick the top of the dough with a fork all over the top.
  12. Bake at 325 degrees for about 40 minutes until the top is a light brown.
  13. Cut around the eges of the pan and let cool for 10 minutes.
  14. Cut around the edges again and turn it upside down on a cutting board. If it doesn't come out tap the pan with the palm of your hand. Cut out the wedges while it is still warm.
  15. Mix powdered sugar and enough lemon juice until it becomes icing consistancy. Drizzle over the shortbread.


If you don't have a shortbread pan, you can use a round cake pan or pie pan.

You Tube video of Raspberry Lemon Shortbread

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