Description
These lemon raspberry bars are the perfect twist on traditional lemon bars. They have a delicious shortbread crust and a layer of tangy lemon raspberry custard.
Ingredients
- 2 cups raspberries (250 grams), fresh or frozen
Shortbread Base:
- 2 1/4 cups 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
Lemon Raspberry Layer:
- 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 and pulse until smooth.
2. Push the puree through a metal sifter to remove the seeds (optional but recommended).
3. Add the seedless puree to a small saucepan over low-medium heat. Simmer until thickened and reduced to 1/4 – 1/3 cup, about 15-20 minutes. Let cool.
4. Preheat the oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang.
5. In a medium bowl, whisk together flour, sugar, corn starch, and salt.
6. Stir in melted butter until mixture is thick. Press into the prepared pan and create a slight lip around the edge.
7. Bake the base for 20-25 minutes, or until the top is set and slightly golden.
8. Remove from oven and gently prick the top of the shortbread with a fork. Do not pierce to the bottom.
9. While base is baking, whisk together sugar and corn starch in a large bowl to remove lumps.
10. Whisk in eggs, then cooled raspberry puree, followed by the lemon juice. The mixture will be very liquid.
11. Pour over the baked crust and return to oven at 325°F (160°C) for 20-25 minutes, or until the top is set.
12. Remove and let cool to room temperature (about 1 hour), then chill in the fridge for at least 2 hours.
13. To serve, lift the bars out using parchment overhang and slice with a sharp knife, wiping clean between cuts.
14. Store bars in the fridge in an airtight container.
Notes
Frozen or fresh raspberries both work, but frozen berries take longer to reduce.
Use only fresh lemon juice—bottled juice is too sour and not suitable for baking.
This recipe can be halved and made in an 8×8 inch (20×20 cm) pan with similar baking times.
For clean slices, chill the bars thoroughly and wipe the knife between cuts.
Store bars in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 277
- Sugar: 23g
- Sodium: 58mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 89mg