Shortbread base:

1 ½ Cups All purpose flour
1 cup powdered sugar
¼ teaspoon salt, 1 teaspoon lemon juice
¾ cup Made Easy Pompeian Bake Olive Oil


Lemon Raspberry layer:

2 cups raspberries
1 cups sugar of choice
3 large eggs
⅓ cup lemon juice
Zest of 1 lemon

Add ons:

Powdered sugar for sprinkling
Extra Pompeian Bake olive oil to coat the pan



  1. Preheat oven to 350 F and grease an 8×8 pan with Made Easy Pompeian Bake Olive Oil and parchment paper.
  2.  In a mixing bowl combine flour, powdered sugar, salt, lemon juice and Made Easy Pompeian Bake Olive Oil. Mix well with a spatula until a soft dough forms.
  3. Press the dough into the bottom of the prepared pan. Use a fork to make holes in the shortbread crust and bake for 10 minutes while you prepare the lemon raspberry filling.
  4. In a heavy bottom sauce pan, add your raspberries, sugar and cook over medium heat, stirring occasionally until the raspberries have softened and all of the juices have been released. About 5 min.
  5.  Remove raspberries from heat. In a separate bowl mix together the eggs, lemon juice, lemon zest and cooled raspberry sauce. Mix until fully combined.
  6. Pour the lemon raspberry filling over your slightly baked crust and bake for an additional 40-50 minutes. The filling will be set with a slight jiggle in the center and a golden brown crust.
  7.  Allow them to cool completely in the pan, and then again in the fridge until chilled (or freezer)
  8.  Cut into 16 squares and coat in powdered sugar. Enjoy chilled. store in the fridge.