This is one of my mom's more recent recipes. I love tart, lemony flavours, so this one got added to my Christmas list pretty quickly.
1 cup flour
1/4 cup white sugar
1 /2 unsalted butter, softened
1/3 cup seedless raspberry jam
2 eggs. beaten
1 pkg Shirriff lemon pie filling
1/2 cup ground almonds
1/4 cup sliced almonds
Preheat oven to 350 F.
Mix softened butter and sugar, then add flour until it all holds together.
Plop blobs of dough into a parchment lined 8x8 pan until even dispersed. (My pics are of 9x13 pans, but rest assured that the recipe I have here works best for 8x8 pans. When you have to make 210 Lemon Bars, you figure out how to make it in the biggest pan possible.)