Lemon and Raspberry Bars

ottolenghi.co.uk

Peacelily

subheading: For the shortbread crust:

130g plain flour

60g icing sugar, plus extra for dusting

¼ tsp flaked sea salt

2 tsp lemon zest

1½ tbsp lemon thyme leaves, roughly chopped, plus extra sprigs to garnish

120g unsalted butter, fridge-cold, cut into 1cm cubes

40g flaked almonds, toasted

subheading: For the lemon curd filling:

3 large eggs

6 egg yolks

250g caster sugar

½ tsp flaked sea salt

6 to 7 lemons, finely grated to get 2 tbsp zest, then juiced to get 170ml

100g unsalted butter, at room temperature, cut into 1cm cubes

70g raspberries, halved lengthways

Directions at ottolenghi.co.uk

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