Prep 20 mins
Cook 43 mins
This recipe was on a brochure from Sherriff Lemon Pie Filling. Looks delicious but I haven't tried it yet.
- 1 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄2 cup butter
- 1⁄3 cup raspberry jam
- 2 eggs
- 1 (212 g) packageshirriff lemon pie filling
- 1⁄2 cup ground almonds
- 1⁄4 cup sliced almonds
- Combine flour and sugar, then butter until the mixture clumps together. Press firmly into 8" (20cm) square pan. Bake at 350 (180C) oven 15-18 minutes or until lightly browned. Remove from oven and spread with jam.
- Beat eggs until light and creamy. Beat in pie filling and ground almonds. Pour over jam layer. Sprinkle with sliced almonds. Bake 20 - 25 minutes or until set and firm to touch. Cool. Cut into squares.
- Hint: For Lemon Coconut Squares substitute 1 1/2 cups flaked coconut for the ground almonds and sliced almonds.
These have been a hit with everyone I have ever given them to. Bake sales, parties and school outings, if they are cut bite size.
Tastes great...cut back cooking time a bit or it will be dry.
I too got the recipe from the pie mix. I assumed it would always be there but alas it is not :< I have tried it with both the almonds and the coconut & they are both to die for. Any jam or jelly will do too.