Lemon Berry Swirl Shortcake Bars

Makes: 16 Ready in: 50 mins

With its lemony curd layer on top, a tangy pop of raspberry and a melt in the mouth shortcake base, this easy slice is destined to be a citrus season favourite. You'll need around 3 juicy lemons.


  • 250g plain flour -1 ½ cups
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 125g cold butter, cubed
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla essence


  • 1/2 cup fresh lemon juice - approx. 3 lemons
  • 1 tsp lemon zest, from one lemon
  • 1 ¾ cups sugar
  • 1/4 cup plain flour
  • 1/2 tsp baking powder
  • 4 eggs
Raspberry swirl – optional
  • 1/2 cup frozen raspberries
  • 1 tbsp raspberry jam


    Preheat oven to 180°C. Grease a Swiss roll pan approx. 23cm x 33 cm with butter or non-stick spray and line with baking paper. 

    In a bowl or food processor combine the flour, baking powder, sugar and butter and either pulse, or rub in to form fine crumbs.

    In a separate bowl combine the egg, milk and vanilla and whisk lightly then mix into the flour, pulsing or stirring until just combined.  

    Press roughly into the pan with a floured hand then dust dough with flour, cover with baking paper and roll over with a can from your pantry till even and neat around the edges (a can will fit in the pan a rolling pin won’t).

    Heat raspberries, if using, in microwave or a small saucepan until defrosted and pulpy. Mix raspberries and jam together and set aside.

    Place lemon juice, zest, sugar, flour and baking powder in a bowl or processor and  whisk or pulse to mix then mix in the eggs.

    Pour lemon mixture into base, blob with berry mixture if using, swirl berries lightly with the tip of a knife. Bake 30 minutes until set. Cool completely before slicing. Serve dusted with icing sugar.


    The Lemon Bars are also very good without the raspberry swirl so if you haven’t got berries in the freezer just omit them.

    You have successfully subscribed!