Preparation

1. Make sure the butter is soft.

2. Zest the lemon.

3. Grease a Swiss roll tin 23 x 33cm.

Instructions

1. Put flour, butter, semolina, sugar, and lemon zest into a food processor and whizz until the mixture comes together.

2. Put the dough into the prepared tin and spread it evenly over the bottom with the back of a spoon.

3. Bake for 20 minutes until pale golden and firm. Leave to cool for 5 minutes.

4. Cut into 20 rectangles and gently put them on a wire rack.

5. Whisk the cream into soft peaks, and add in the yogurt and lemon curd.

6. When ready to serve spread one side of the shortbread with cream

7. Then assemble shortbread – cream - raspberries – cream – shortbread.

8. Sprinkle a little icing sugar over the top and serve