Directions:
- Pulse all shortbread ingredients together in food processor until butter is the size of small peas. Press firmly into 9-inch square parchment-lined baking pan. Bake in preheated 350F oven for 20 minutes. Removed from oven and reduce heat to 325°F.
- Beat all filling ingredients together. Pour over shortbread base and bake 30-35 minutes or until middle is almost set. Remove from oven and cool completely on wire rack. Chill if desired.
- To serve, cut into squares and garnish with a light dusting of icing sugar, lemon zest, berries, and a sprig of mint. Can be served at room temerature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.02 Kcal (218 kJ) | ||
| Calories from fat | 27.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 6% | |
| Sodium | 107.47mg | 4% | |
| Potassium | 18.24mg | 0% | |
| Total Carbs | 5.25g | 2% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 308.3 Kcal (1291 kJ) | ||
| Calories from fat | 164.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 5% | |
|---|---|---|---|
| Cholesterol | 99.07mg | 6% | |
| Sodium | 636.99mg | 4% | |
| Potassium | 108.09mg | 0% | |
| Total Carbs | 31.12g | 2% | |
| Sugars | 2.79g | 2% | |
| Dietary Fiber | 2.7g | 2% | |
| Protein | 6.09g | 2% | |
| Vitamin C | 8.8mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.1mg | 2% | |
| Calcium | 87.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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