You're usually pretty active on a picnic day, so you could indulge in these luscious lemon raspberry squares recipe. They have a raspberry jam layer sandwiched between a crisp sugar-cookie crust and a lemon topping. Truly an old-fashioned favorite.

1 3/4 cups plus 1/3 all-purpose flour
1/2 cup icing sugar
1/2 teaspoon salt
1 cup unsalted butter (chilled and cut in small pieces)
1 teaspoon ice water, if needed
1 cup good-quality (thick) raspberry jam
(or your favourite jam)
1 3/4 cups granulated sugar
2 teaspoons grated lemon zest
4 eggs, beaten
3/4 cup lemon juice

Preheat oven to 350°F (180°C). Grease a 9x13-inch baking pan.

Place the 1 3/4 cup flour, 1/2 cup icing sugar and salt in a food processor and pulse to blend. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary.

Press the dough evenly over the bottom of the prepared baking pan. Bake until the crust is lightly golden, about 20 minute. let cool for at least 30 minutes, then evenly spread the jam over the crust.

In a bowl, whisk together the granulated sugar, remaining 1/3 cup flour, and the lemon zest. Place the eggs in a large bowl and slowly add the flour mixture, beating with an electric mixer until well blended, 1-2 minutes. Add the lemon juice and mix to combine.

Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate. Bake until the lemon topping is just set, 25-30 minutes. Let cool in the pan. Dust with icing sugar and cut into squares with a serrated knife. Place in a sealed picnic snack container, and keep cool until ready to serve on picnic day.

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