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1. Preheat oven to 350 degrees and line an 8X8 inch pan (or something similar to that) with parchment paper, or simply grease it.
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2. In a food processor (I used my Blendtec) or using a pastry cutter, combine cold shortening, sugar, brown sugar and flour together until the mix the crumbly.
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3. Reseve 1 cup of crust for the topping and dump the rest into your prepared pan. Spread out and press flat. I used the bottom of a glass to do the flattening for me, a measuring cup works great too!
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4. To make filling, combine your egg, flour, sugar, sour cream, lemon zest, lemon juice and almond extract until smooth. Pour over flattened crust.
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5. In a separate bowl, coat raspberries in flour and sugar and then use a spoon to gently split the berries in halves. You just don't want full berries, to crus them to your liking.
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6. Spoon the raspberries over the filling.
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7. Crumble your reserved cup of crust evenly over the filling/raspberries and follow up with sliced almonds.
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8. Bake for 45-55 minutes or until an inserted knife or toothpick comes out clean! Let cool and serve with whipped cream!