Cashew nut, lemon curd and raspberry squares with white chocolate




  • 450g plain flour (Lamb brand)
  • 225g margarine (Stork)
  • 130g icing sugar (Lamb brand)
  • Finely grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 1 jar lemon curd
  • 50g chopped cashew nuts (Lamb brand)
  • 2 boxes fresh raspberries
  • 50g white chocolate drops/chips (Lamb brand)
  • 1 tbsp. icing sugar to decorate (Lamb brand)


Rub together the flour, baking powder, margarine, icing sugar, lemon zest and vanilla to form a crumble. Place ⅔ into the base of a lined deep baking tray and press down firmly with the back of a spoon. Spread over the lemon curd evenly and scatter over the fresh raspberries. Mix the chopped cashew nuts with the remaining crumble and scatter over the top, allowing the raspberries to show through. Bake in the oven at 200°C for 25-30 minutes or until cooked through. Remove from the oven and sprinkle over the white chocolate chips whilst still hot. Allow to cool down, cut into squares or fingers and dust with icing sugar.

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