Preheat the oven to 190C, 170 Fan, Gas Mark 5. Line a baking sheet with baking parchment.
Beat the butter and the sugar together until smooth then stir in the flour to form a smooth paste.
Put the paste between two sheets of lightly floured baking parchment and gently roll out until the paste is about 1cm thick.
Stamp out small, bite-sized rounds and place on the baking sheet. Re-roll the trimmings to cut more rounds. Chill in the fridge for 20 minutes.
Bake the shortbread for 10-12 minutes or until pale golden. Set aside to cool on a wire rack.
Spoon the crème fraiche onto each shortbread round. Add a generous spoonful of Lemon Curd and top with a fresh raspberry.
Dust with icing sugar just before serving.
Alternatively, put all the ingredients out in a small bowl on a platter and everyone can make their own bites.
The shortbread rounds will keep well in an air-tight container for a week. The assembled bites will keep chilled in the fridge for 15-20 mins before serving. Try different fruits e.g blueberries or mini strawberries.
Mini shortbread rounds are available to buy in most supermarkets for an extra speedy treat.
