Raspberry Lemon Shortbread Bars

This dessert is another one born of leftovers that I really don't know what to do with.  I had one cup of whipping cream left and one cup of lemon curd left.  What to do...?  I came up with these incredibly fast and easy shortbread bars.  They start with a simple shortbread base, topped with raspberry jam and lemon curd, and finished off with delicious whipped cream.  The raspberry and lemon provide just a touch of tartness and the whipped cream lends a sweetness to this delicious dessert.

Raspberry Lemon Shortbread Bars

Shortbread Crust:
1 1/2 cups all purpose flour
3 Tablespoons powdered sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter

Filling:
1 cup raspberry jam
1 cup lemon curd or lemon pie filling

Topping:
1 cup whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract (I used clear vanilla)

Preheat the oven to 350F.  Lightly grease a 9x9 inch square baking pan.

In a medium bowl, combine the flour, powdered sugar and salt. Cut in the cold butter using a fork or pastry blender, until the mixture resembles pea size crumbs.  Pour the flour mixture into the prepared pan and press into the bottom of the pan.  Bake in the preheated oven for 15 to 20 minutes, or until just starting to brown at the edges.  Remove from oven and let cool completely.

When the shortbread has cooled completely, spread the raspberry jam evenly on top of the shortbread.  Spoon the lemon curd over the raspberry jam, and carefully spread over the raspberry jam layer.  

Beat the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.  Spoon the whipped cream on top of the shortbread bars and spread evenly.  Chill for about 1 hour before cutting and serving.  Makes 16 bars.  

Enjoy!  -Cardamommy