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Lemon Raspberry Bars

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Bright and zesty Lemon Raspberry Bars with a buttery shortbread crust and a vibrant, sweet-tart fruit topping. A perfect dessert for any occasion!

Ingredients

Scale
  • 2 cup raspberries (250 grams) fresh or frozen
  • 2 1/4 cup all-purpose flour (281 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (226 grams) melted
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/3 cup corn starch (40 grams)
  • 6 large eggs
  • 1/4 cup reduced raspberry puree (60 ml)
  • 3/4 cup lemon juice (180 ml) freshly squeezed

Instructions

  1. Add the raspberries to a blender or food processor.
  2. Pulse the raspberries until smooth.
  3. Pour the raspberry puree into a metal sifter.
  4. Push the puree through the sifter to remove the seeds (optional, but recommended).
  5. Add the seedless puree to a small saucepan.
  6. Place the saucepan over low-medium heat.
  7. Gently boil down the puree to remove excess liquid for about 15-20 minutes.
  8. Reduce the puree until it is much thicker, yielding about 1/4 – 1/3 cup.
  9. Remove the reduced puree from the heat.
  10. Let the reduced puree cool as you prepare the shortbread base.
  11. Preheat the oven to 325F (160C) degrees.
  12. Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang around the edges.
  13. In a medium bowl, whisk together the flour, sugar, corn starch, and salt.
  14. Stir in the melted butter until well combined.
  15. The mixture should be quite thick.
  16. Press the dough evenly into the bottom of the prepared pan.
  17. Create a slight lip around the edge of the pan with the dough.
  18. Bake the shortbread base in the preheated oven for 20-25 minutes.
  19. Bake until the top looks set and slightly golden.
  20. While the shortbread bakes, make the lemon raspberry layer.
  21. Remove the shortbread from the oven once baked.
  22. Gently prick the very top of the shortbread using a fork (do not prick all the way to the bottom).
  23. In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/3 cup cornstarch to remove any lumps.
  24. Whisk in the 6 large eggs until combined.
  25. Whisk in the cooled 1/4 cup of reduced raspberry puree.
  26. Carefully whisk in the 3/4 cup lemon juice until combined.
  27. The mixture will be quite liquidy.
  28. Pour the lemon raspberry mixture evenly over the baked shortbread base.
  29. Bake in the oven (still at 325F/160C) for 20-25 minutes.
  30. Bake until the top of the lemon raspberry layer looks set.
  31. Remove the bars from the oven.
  32. Cool the bars in the pan for at least 1 hour or until they reach room temperature.
  33. Cover the pan and place it in the fridge to chill for at least 2 hours.
  34. When ready to slice, lift the bars out of the pan using the parchment paper overhang.
  35. Place the bars on a cutting board.
  36. Slice the bars with a sharp knife.
  37. Wipe off the knife after each cut for clean slices.
  38. Store the bars in the fridge.

Notes

Always use freshly squeezed lemon juice for the best flavor.
Ensure the raspberry puree is reduced sufficiently to prevent a watery filling.
Chill the bars thoroughly for at least 2 hours before slicing for clean cuts.
Wipe your knife with a damp cloth between each slice for a professional finish.

Find it online: https://thecozycuppa.com/lemon-raspberry-bars/