Looking for a fresh, tangy dessert that’s perfect for summer? Look no further than these Lemon Raspberry Bars! They combine a buttery shortbread base with a zesty lemon and raspberry filling, creating a delicious treat that’s sure to impress. Whether you’re planning a picnic, a family gathering, or just craving something sweet, these bars are a great choice. Plus, they’re easy to make and store well, so you can enjoy them all week long.
One of the best things about these bars is the balance of flavors. The shortbread base is rich and buttery, providing the perfect counterpoint to the tart lemon and sweet raspberry filling. And with a gorgeous pink hue from the raspberries, these bars look as good as they taste. They’re an ideal way to use up fresh raspberries or make the most of frozen ones you might have stashed away.
If you’ve never made lemon bars before, don’t worry! This recipe is straightforward and easy to follow. From making the raspberry puree to baking the shortbread base, every step is simple and designed for home bakers of all levels. So grab your ingredients, and let’s get started on these delightful Lemon Raspberry Bars!
Ingredients
Raspberry Puree:
- 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), (reduced from 2 cups raspberries)
- 3/4 cup lemon juice (180 ml), freshly squeezed
Instructions
Step 1: Make the Raspberry Puree
1. Add the raspberries to a blender or food processor and pulse until smooth.
2. 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).
3. Add the seedless puree to a small saucepan over low-medium heat and gently boil down the puree to remove the excess liquid. You should end up with about 1/4 - 1/3 cup. This will take about 15-20 minutes.
4. Remove from the heat and let cool as you make the base.
Step 2: Prepare the Shortbread Base
1. Preheat the oven to 325°F (160°C). Line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang around the edges.
2. In a medium bowl, whisk together the flour, sugar, cornstarch, and salt.
3. Stir in the melted butter until the mixture is thick.
4. Press the dough into the bottom of the prepared pan, creating a slight lip around the edge.
5. Bake in the preheated oven for 20-25 minutes, or until the top looks set and slightly golden. While baking, make the filling.
6. Once done, gently prick the very top of the shortbread using a fork, without going all the way to the bottom of the pan.
Step 3: Make the Lemon Raspberry Layer
1. In a large bowl, whisk together the sugar and cornstarch to remove any lumps.
2. Whisk in the eggs, followed by the cooled 1/4 cup of reduced raspberry puree.
3. Carefully whisk in the lemon juice. The mixture will be quite liquid.
4. Pour the lemon raspberry mixture over the baked shortbread base.
5. Bake in the oven (still at 325°F/160°C) for 20-25 minutes, or until the top looks set.
Step 4: Cool and Serve
1. Remove from the oven and cool the bars in the pan for at least 1 hour or until room temperature. Then cover the pan and place in the fridge to chill for at least 2 hours.
2. When ready to slice, lift the bars out of the pan using the parchment paper overhang.
3. Place the bars on a cutting board and slice with a sharp knife. For clean cuts, wipe off the knife after each cut.
4. Store bars in an airtight container in the fridge for up to 5 days.
Enjoy your tangy, sweet Lemon Raspberry Bars, perfect for any occasion!