It’s time to drop the best tasting dessert that screams SUMMER BBQ’S! Make them and bring them – wow your friends and family. These are an absolute crowd pleaser!

Servings 8-12 bars
Prep Time 20 minutes
Cook Time 55 minutes
Passive Time n/a


Shortbread Crust
1 cup room temp butter
½ cup sugar
Zest of 1 lemon
½ cup salt
1 tsp vanilla
2 cups Muffin and More Mix

Raspberry Layer
2 cups frozen raspberries
¼ cup of sugar
¼ cup water
2 TBS Muffin and More + 2 TBS water

Lemon Layer
Juice of 3 lemons (3/4 cup juice)
¾ cup of sugar
3 eggs
2 TBS Muffin and More Mix
Zest of ½ a lemon



Shortbread Crust

Preheat oven to 325

Mix butter, sugar, lemon zest, salt, and vanilla 

Add Muffin and More and mix until just combined.

Press evenly into a parchment lined 9×9 baking dish 

Bake for 25 mins until the edges are just turning brown and starting to pull off the edges. 

Take out of the oven and allow to cool

Raspberry Layer

Add Raspberries, sugar, and water to a pot and heat to a gentle simmer on the stove on medium (about 5 min total).  

In a small bowl mix 2TBS MM and 2 TBS water well (no lumps!) 

Add to Raspberries and stir vigorously until the mixture thickens. 

Take off the stove and let it cool.

Lemon Layer

Mix lemon juice and sugar, whisk in eggs, MM, and zest.  Make sure there are no streaks of egg. 

Spread raspberry mixture on top of shortbread crust. 

Pour lemon mixture on top.

Cook for 35 mins. Until the lemon filling is cooked through and not jiggly in the middle.  

Cool to room temp. and then refrigerate overnight or at least 3 hours. 

Slice and enjoy!

*Note it’s important both the shortbread and raspberry mixture and cool (room temperature is fine) when you add the lemon mixture on top!


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