Print

Lemon Raspberry Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 73 reviews

These Lemon Raspberry Bars feature a buttery shortbread base topped with a tangy, vibrant lemon raspberry layer. Made with fresh or frozen raspberries and freshly squeezed lemon juice, these bars balance sweet and tart flavors perfectly, making an ideal dessert or snack for any occasion. The recipe involves blending fruit puree, baking a shortbread crust, and then baking a luscious lemon-raspberry custard on top, resulting in a refreshingly delicious treat.

Ingredients

Raspberry Puree

  • 2 cup raspberries (250 grams), fresh or frozen

Shortbread Base

  • 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

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), (reduced from 2 cups raspberries)
  • 3/4 cup lemon juice (180 ml), freshly squeezed

Instructions

  1. Prepare Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree into a metal sifter a little at a time and push the puree through the sifter to remove the seeds (optional but recommended). Transfer the seedless puree to a small saucepan over low-medium heat and gently boil it down until much thicker, about 15-20 minutes, resulting in about 1/4 to 1/3 cup. Remove from heat and let cool.
  2. Make Shortbread Base: Preheat your oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang. In a medium bowl, whisk together flour, sugar, cornstarch, and salt. Stir in the melted butter until dough is thick. Press the dough evenly into the bottom of the prepared pan, creating a slight lip around the edges. Bake for 20-25 minutes, or until set and lightly golden. Remove from oven and gently prick the surface with a fork without piercing through to the bottom.
  3. Prepare Lemon Raspberry Layer: While the base bakes, whisk sugar and cornstarch in a large bowl to remove lumps. Whisk in the eggs, then the cooled reduced raspberry puree. Carefully whisk in the freshly squeezed lemon juice. The mixture will be liquidy.
  4. Assemble and Bake: Pour the lemon raspberry mixture evenly over the baked shortbread base. Return the pan to the oven and bake at 325°F (160°C) for another 20-25 minutes, until the top is set.
  5. Cool and Chill: Remove from the oven and cool bars in the pan at room temperature for at least 1 hour. Cover and refrigerate for at least 2 hours to fully chill and set.
  6. Serve: Use the parchment paper overhang to lift bars from the pan. Slice with a sharp knife, wiping it clean after each cut for neat edges. Store bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Fresh or frozen raspberries can be used; frozen may require longer boiling due to higher water content.
  • The recipe can be halved and baked in an 8×8 inch (20×20 cm) pan, with slightly reduced baking time.
  • Use freshly squeezed lemon juice only, as bottled lemon juice is too sour for baking.
  • Nutrition info is estimated per bar, assuming 18 bars from the pan.
  • Store the bars in an airtight container in the fridge for up to 5 days.

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