Raspberry Pistachio Bars

1. 1

   Preheat oven to 375u00b0F. Lightly grease a 7 x 11 inch brownie pan. Line with parchment paper, extending it 1 inch above the long sides.

2. 2

   For the base, cream the butter and half of the sugar together using an electric beater until light and fluffy. Beat in the egg yolks. Sift the flour and vanilla pudding mix together. Lightly fold into the creamed mixture, then chill 10 mins. Press into the base of the prepared pan using floured fingertips. Bake 10 mins until lightly golden. Spread with jam, then cool.

3. 3

   For the topping, beat the egg whites until stiff peaks form. Gradually beat in the remaining sugar, 1 tbsp at a time, until glossy. Fold in the coconut, nuts and lemon zest with a fork. Spread on the base and bake 20-25 mins, until lightly golden and a skewer comes out clean. Cool and cut into squares to serve.

No additional tips available.