Butter Tart Shortbread Bars

ingredients

Filling:
1 1/2 cups sultana raisins
2 Tbsp. butter
1 Tbsp. corn starch
1/2 cup granulated sugar
1 cup hot water
1 Tbsp. lemon zest
2 Tbsp. lemon zest

Shortbread:
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup corn starch
1/4 cup sugar, for topping

method

For the filling: Stir together faisins, butter, sugar and cornstarch. STir in hot water and cook over medium heat until thick. Remove mixture from heat and stir in lemon zest and juice. Cool to room temperature.

For the shortbread: Preheat over to 350° F. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and blend well. In a separate bowl, whisk flour and cornstarch together. Add to butter and blend until dough is just combined. Doug will be sticker than typical cookie dough. Divide dough in half and press one half evenly into the bottom of a parchment lined 9x9 inch square pan.

Pour cooled filling over shortbread base evenly. Divide remaining doug into four pieces. With floured hands, pat each piece to fit 1/2 of the pan and place over the topping, repeating until the top is fully covered. Smooth top togehter with a knife or back of a spoon. Sprinkle top with sugar.

Bake for 40 to 45 minutes or until golden brown. Let cool to room temperature and cut into squares.

Makes 12 squares.